Barbecued steaks with barbecued tomatoes, potatoes and onions
This recipe features tender barbecued beef fillets paired with smoky grilled tomatoes, potatoes, and onions, making for a balanced outdoor feast. The combination of earthy vegetables and juicy steak creates a savory meal ideal for any occasion.
Cook time 30 min
Prep time 30 min
Ingredients:
4 beef fillets4 potatoes
2 garlic cloves
2 onions
1/2 cup cherry tomatoes
1 tsp sugar
Cooking an outdoor feast doesn’t get much better than barbecued steaks paired with the smoky flavors of barbecued tomatoes, potatoes, and onions. This recipe combines the tenderness of beef fillets with the earthy and sweet notes of vegetables, creating a balanced and savory meal perfect for any occasion.
Instructions:
- Heat your barbecue grill to medium-high heat. If using a charcoal grill, ensure the coals are hot and covered with white ash before you start cooking.
- Potatoes:
- Scrub the potatoes clean and cut them into wedges. Season with salt and pepper. If you prefer, coat them lightly with olive oil to help with even cooking.
- Onions:
- Peel and slice the onions thickly, about 1/2 inch slices.
- Garlic:
- Mince the garlic cloves.
- Cherry Tomatoes:
- Toss the cherry tomatoes with the sugar and set aside.
- Place the potato wedges and onion slices on the grill.
- Grill the potatoes for about 15-20 minutes, turning them occasionally, until they are tender and have grill marks.
- Grill the onion slices for about 8-10 minutes, turning halfway through, until they are soft and slightly caramelized.
- Season the beef fillets with salt and pepper, and if desired, rub a bit of minced garlic on each fillet.
- Place the fillets on the grill. For medium-rare, cook the fillets for about 4-5 minutes per side, or until the internal temperature reaches 130-135°F (54-57°C). Adjust the cooking time according to your preferred level of doneness.
- During the last 5 minutes of cooking the fillets, place the cherry tomatoes on the grill. Grill them for about 3-4 minutes, or until they are slightly blistered.
- Once everything is cooked, remove the beef fillets, potatoes, onions, and cherry tomatoes from the grill.
- Let the beef fillets rest for about 5 minutes before serving to allow the juices to redistribute.
- On each plate, arrange a beef fillet, a portion of grilled potatoes, grilled onions, and cherry tomatoes.
- Drizzle a little olive oil over the vegetables if desired, and season with additional salt and pepper to taste.
Serving barbecued steaks with barbecued tomatoes, potatoes, and onions is sure to impress your guests and make for a delectable meal. By following these tips and paying close attention to cooking times, you’ll achieve a perfectly balanced dish that showcases the rich flavors of grilled meats and vegetables.
Barbecued steaks with barbecued tomatoes, potatoes and onions FAQ:
Grill the beef fillets for about 4-5 minutes per side, or until the internal temperature reaches 130-135°F (54-57°C) for medium-rare.
If the potatoes are not tender after 15-20 minutes, you can move them to a cooler part of the grill and cover them with aluminum foil to ensure they cook through.
Yes, you can substitute beef fillets with other cuts such as ribeye or sirloin, but cooking times may vary based on the thickness and type of steak.
Store leftover grilled steak and vegetables in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before consuming.
You can substitute cherry tomatoes with grape tomatoes or small bell peppers, adjusting the grilling time accordingly based on the size of the vegetables.
Cooking Tips:
- Preheat your grill to medium-high to ensure even cooking of both the steaks and vegetables.
- Marinate the beef fillets in your favorite seasoning or a simple mix of olive oil, salt, and pepper for at least 30 minutes before grilling to enhance the flavor.
- To achieve perfectly cooked potatoes, parboil them for 10 minutes before grilling to reduce cooking time and ensure they are tender inside.
- Keep an eye on the cherry tomatoes as they cook quickly and can easily over-char; grill them on a cooler part of the barbecue.
- Use a meat thermometer to check the internal temperature of your steaks: 130°F (54°C) for medium-rare, 140°F (60°C) for medium, and 155°F (68°C) for well-done.
Nutrition Facts
4 ServingsCalories 590kcal
Protein 63g
Carbohydrates 44g
Fiber 6g
Sugar 8g
Fat 16g
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