Put a Texan spin on your next Aussie barbecue with this recipe from Randi Thraves, the owner of Texas BBQ Smoking Hot n Saucy in the Hunter Valley.
INGREDIENTS SERVES 4
- 4 rump steaks
- Cajun seasoning (or a blend of paprika, garlic salt, pinch of cayenne pepper, chilli powder)
- 4 - 5 medium sized potatoes
- 4 hard boiled eggs
- 1 bunch of spring onions
- 1 cup of chipotle mayonnaise
- 1 cup of grated cheese
- Salt and pepper to taste
Green citrus salad
- 2 red capsicums
- 1 large bowl of mixed greens
- 1 punnet of vine ripe tomatoes
- 1/2 red onion, sliced
- 1 orange, peeled and sliced
- 1 grapefruit, peeled and sliced
Dice the potatoes into even chunks and boil until soft. Chop up the hard boiled eggs and mix with boiled potatoes, chipotle mayonnaise and cheese. Chop spring onions and use to garnish the potato salad.
Peel the orange and grapefruit. Slice the orange, grapefruit and red onion for the salad and set aside.
Bring steak to room temperature and season with salt and a light dusting of Cajun seasoning.
Take the steak and place it on the hottest part of the BBQ, cooking to 55C for medium rare or 60C for medium. Once desired doneness is reached, set aside.
Combine all salad ingredients and dress with vinaigrette.
Oil the steak and not the BBQ to avoid a flare up resulting in the steak burning
Use a sprig of Thyme dipped In oil to brush the steak before cooking
Rest steak for half the cook time