Dollop one of these tasty salsas or relishes on your barbecued steaks, beef kebabs or beef burgers. These simple mixes are all barbecued beef needs!
Capsicum relish...great with burgers or kebabs
Chop 3 or 4 roasted red capsicums, combine with a little crushed garlic, roughly chopped black olives and parsley leaves, a little wine vinegar and olive oil.
Fresh herbs and spices...an explosion of flavour for steaks and barbecued beef roasts
Blend a large handful each of flat-leaf parsley and coriander leaves with 2 cloves of garlic, a ½ tsp dried chilli flakes and ½ tsp ground cumin in a food processor. Pour in ¼ cup of red wine vinegar and ½ cup extra virgin olive oil.
Must have mustard for all barbecued beef
Mix a couple of spoonfuls each of seeded mustard, Dijon mustard and red wine vinegar. Add 1 tbsp fresh thyme leaves and enough olive oil to form a runny paste consistency that you can dollop on the steak.
Roasted tomato squash…great with steaks and snags
Oven roast or sauté baby tomatoes (red cherry tom, grape toms red and yellow) and garlic cloves, then simply squish them with olive oil and a little sea salt
Rocket aioli...zesty, garlicky, creamy, just perfect for a barbecued beef roast
In a food processor process a handful of rocket leaves, 2 cloves of garlic, 1 tsp salt and 2 egg yolks until smooth. Measure 1½ cups extra virgin olive oil in a jug. With the motor running begin to add the oil a few drops at a time. As the mixture starts to thicken you can add the oil in a thin stream. Add a squeeze of lemon juice and a little hot water to make the aioli as thin as you like.
Great to dollop on barbecued beef burger
- Chopped beetroot, light sour cream, a little crushed garlic and chopped dill
- Chopped char-grilled zucchini and capsicum, mint leaves and crumbled feta
Chopped avocado, tomato, parsley leaves and toasted pine nuts