The Dinner Planner


BBQ Beef and Veg with Chimichurri Sauce

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Choose and assortment of vegetables that you love to eat. We've popped our favourites to BBQ below.
Servings 4


  • 4 150 gram beef steaks - your favourite
  • 4 field mushrooms
  • 1 red capsicum - cut into quarters
  • 1 eggplant - sliced int0 2cm thickness
  • 1 bunch asparagus
  • red onion - sliced
  • 2 tbsp olive oil

Chimichurri Sauce

  • 1 cup parsley - leaves only, finely chopped
  • ¼ cup oregano - leaves only, finely chopped
  • ½ red onion - finely diced
  • 3 garlic cloves - crushed
  • 1 red chilli - seeded and finely diced
  • ½ cup  extra virgin olive oil - choose a fruity one
  • 2 tbsp red wine vinegar


Chimichurri Sauce

  • Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavours into the oil before using. Ideally, let it sit for more than 2 hours, if time allows.

BBQ Beef and Chargrilled Vegetables

  • Ensure all vegetable are cut to a similar size. Keep mushrooms whole. Toss in a tablespoon of olive oil and season with salt and pepper.
  • Toss the beef in a tablespoon of olive oil and season with salt and pepper.
  • Preheat your BBQ to medium high heat. Lay all the vegetables evenly spaced on the grill. Cook for 3-4 minutes each side.
  • For the beef, cook on one side until the first sign of moisture appears. Turn steaks once only. Test the steaks for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm. Remove steaks from heat, loosely cover with foil and rest steaks for 5 minutes before serving.
  • Serve the BBQ Beef and Vegetables drizzled with Chimichurri sauce.

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