Grilled Orange-Ginger Steak & Vegetables
Prep Time
Serves
Cooking Mode
2 tbsp olive oil, divided
2 tbsp orange zest
2 tsp fennel seeds, lightly crushed
2 tsp finely grated fresh ginger
1 tsp Sensations by Compliments Himalayan Pink Rock Salt (grinder)
2 top sirloin steaks (approx. 10 oz/300 g each)
3 red, orange or yellow peppers, seeded and quartered
2 small red onions, peeled and cut into wedges, keeping core intact
¼ tsp each salt and pepper
½ cup Sensations by Compliments Spirited Mickie Three Peppercorn Brandy BBQ Sauce
2 tbsp olive oil, divided
2 tbsp orange zest
2 tsp fennel seeds, lightly crushed
2 tsp finely grated fresh ginger
1 tsp Sensations by Compliments Himalayan Pink Rock Salt (grinder)
2 top sirloin steaks (approx. 10 oz/300 g each)
3 red, orange or yellow peppers, seeded and quartered
2 small red onions, peeled and cut into wedges, keeping core intact
¼ tsp each salt and pepper
½ cup Sensations by Compliments Spirited Mickie Three Peppercorn Brandy BBQ Sauce
Directions
1Combine 1 tbsp (15 mL) of the olive oil, orange zest, fennel seeds, ginger and pink rock salt in small bowl. Brush mixture over both sides of steaks.
2Place steaks on grill preheated to medium-high heat. Grill 4 to 5 min., until browned and lightly charred. Flip steaks and continue grilling 3 to 5 min., until instant-read thermometer reaches 160ºF (71ºC), or to desired doneness. Tent steaks with foil to rest.
3Meanwhile, toss peppers and onions with remaining 1 tbsp (15 mL) olive oil, salt and pepper in large bowl. Grill vegetables, turning occasionally, 5 to 10 min. until softened and lightly charred. Transfer to bowl and toss with barbecue sauce.
4Thinly slice steak and serve with grilled vegetables.
Tips
1
Change up flavours by substituting lemon zest for orange zest and finely grated garlic for ginger.
Disclaimer
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Personal Note
Personal Note
