Salsa Steak

Courtesy of


  • Canola oil
  • 1 small cucumber (chopped)
  • 1 large tomato (peeled and diced)
  • 1 small red salad onion (diced)
  • ½ yellow capsicum (diced)
  • 4 tablespoons of chopped coriander
  • 1 teaspoon of seeded mustard
  • 4 serving portions of Scotch fillet steak (rib eye)


  1. Prepare salsa by combining ingredients.
  2. Brush steak with a little oil to stop surface drying out and sticking to BBQ plate.
  3. Cook on a hot BBQ plate (griddle) or grill until well sealed (about 2-3 minutes each side for boneless cuts and 3-4 minutes each side for bone-in cuts) before turning, using the juices which appear on uncooked side as an indication when steak is ready to turn.
  4. For rare steak, remove immediately after sealing. For medium or well done steak, move to cooler part of BBQ, or reduce heat to medium/low and continue cooking for about 2-3 minutes each side for medium and 4-5 minutes each side for well done.
  5. Test steak is cooked to your liking by pressing with tongs rather than cutting. Cover and rest for about 2 minutes before serving to retain juiciness.

Note: Other recommended cuts: (Boneless steak) sirloin (New York cut), rump (including eye, centre cut and tip), fillet, round eye medallion, eye of silverside, blade, oyster blade or topside. (Bone-in steak) blade, T-bone, rib, or sirloin (Porterhouse).

Serving Suggestion: Prepared salsa and potato wedges

Serve with: Shiraz

3.00 avg. rating (62% score) - 3 votes

Quick Recipe Finder

My Cookbook

Register now

Submit Recipe

Submit your recipe