Barbecued Beef with Chimichurri Pickled Vegetables

Serves 4 Preparation: 15 minutes. Cooking: 10 minutes Difficulty: Low


  • 2 tablespoons sunflower oil
  • 1 tablespoon sweet paprika
  • 600 g lean beef minute steaks, seasoned with pepper
  • 2 eggplants, cut into wedges
  • 500 g cauliflower florets, halved

Chimichurri Pickled Vegetables

  • 1 tablespoon extra virgin olive oil
  • ¹⁄³ cup finely chopped flat-leaf parsley
  • ¹⁄³ cup finely chopped coriander
  • ½ cup (125 ml) red wine vinegar
  • ½ teaspoon dried chilli flakes (or to taste)
  • 500 g cherry tomatoes, quartered
  • 200 g baby button mushrooms,
  • quartered


To make the chimichurri pickled vegetables, combine all the ingredients in a bowl and season with freshly ground black pepper. Set aside, stirring occasionally.

Preheat a barbecue chargrill plate to high. Combine the oil, paprika and beef and set aside. Place the eggplant and cauliflower on the chargrill plate and cook, turning occasionally, for 5 minutes or until golden and just tender. Transfer to a serving platter.

Chargrill the beef for 30 seconds each side, then add to the platter.
Spoon over the chimichurri pickled vegetables and serve.

Recipe extracted from CSIRO Quick & Easy by Professor Grant Brinkworth, Dr Jane Bowen and Genevieve James-Martin. Macmillan, RRP $39.99