Red wine & mustard marinated beef with barbecued vegetables

When the weather's warm and the sun's still up until late, it's the perfect time to embrace the barbecue. For weeknight dinners, start marinating the night before then add a salad and veg to complete the meal.

Taste.com.au

Photography by Steve Brown

• 125ml (1/2 cup) red wine
• 60ml (1/4 cup) olive oil
• 2 garlic cloves, crushed
• 2 tsp chopped fresh rosemary
• 2 tsp Dijon mustard
• 4 beef scotch fillet steaks
• 2 tbsp olive oil, extra
• 1 bunch asparagus,woody ends trimmed
• 4 coliban potatoes, peeled, thinly sliced
• 2 x 240g pkts cherry trussed tomatoes, each truss halved

• Method

1. Step 1
   Whisk the wine, oil, garlic, rosemary and mustard in a bowl until well combined. Season with pepper. Place the steaks in a glass or ceramic dish and pour over the marinade. Cover and place in the fridge for 2 hours or overnight to marinate.
2. Step 2
   Combine the potato and extra oil in large bowl. Season with salt and pepper.
3. Step 3
   Preheat a barbecue flat plate and grill on high. Cook the potatoes on the flat plate, turning, for 10 minutes.
4. Step 4
   Meanwhile, drain the beef from the marinade and cook on grill for 4-5 minutes each side for medium or until cooked to your liking.
5. Step 5
   Transfer the beef to a plate and cover with foil. Set aside to rest. Add the asparagus to the grill and the tomatoes to the flat plate. Cook with the potatoes, turning occasionally, for 5 minutes or until the potatoes and asparagus are tender and tomatoes soften slightly.
6. Step 6
   Serve the beef with the barbecued vegetables.
   Taste.com.au - February 2012
   Recipe by Michelle Southan, Food editor - Australian Good Taste
   taste.com.au