Rocket Red Onion Salad with BBQ Steak


Prep 25 mins | Cook 15 mins | Serves 4


  • 2 tbs olive oil
  •  2 garlic cloves, finely chopped
  • 1 tbs finely grated lemon rind + 1 tsp extra to serve
  • 2 (about 350g each) thick sirloin or rump steaks
  • 12 small red onion, halved and very thinly sliced
  • 14 cup sherry or red wine vinegar
  • 1 tsp caster sugar
  • olive oil cooking spray
  • 250g stem cherry truss tomatoes
  • 75g baby rocket leaves
  • 50g parmesan cheese, shaved
  • 1 tbs extra virgin olive oil
  • 1 tbs chopped flat-leaf parsley, to serve
  • Aioli or horseradish cream, to serve






Combine oil, garlic and lemon rind in a shallow ceramic dish. Season with sea salt and pepper. Add steak and turn to coat both sides. Cover and set aside for 15 minutes. Place onion in a small bowl and pour over vinegar and stir in sugar. Set aside for 10 minutes.


Heat a greased barbecue grill or char-grill over medium-high heat. Cook steaks for 4-5 minutes on each side (for medium-rare) or until cooked to your liking. Transfer to a plate, cover and set aside to rest for 5 minutes. Meanwhile, spray tomatoes with oil. Barbecue tomatoes for 2-3 minutes until tender. Transfer to a plate.


Drain onions and place into a bowl. Add rocket and parmesan. Drizzle with extra virgin olive oil and toss to combine. Slice steak and sprinkle with parsley and extra lemon rind. Serve with rocket & red onion salad, tomatoes and aioli or horseradish cream.


Subscribe To Our Free Newsletter