BBQ Recipes

As seen in Australian Woman’s Day magazine

Ingredients:

• 12 barbecue blade steaks
• 1 tablespoon olive oil
• 3 cloves garlic, crushed
• 1 tablespoon dijon mustard
• ½ cup cranberry sauce
• 1 tablespoon red wine vinegar
• 2 tablespoons fresh rosemary, chopped
• ½ teaspoon cracked black pepper
• extra sprigs fresh rosemary
• barbecued baby potatoes to serve

Method:

Trim steaks of any visible fat and place them in a large shallow dish.

Combine the oil, garlic, mustard, sauce, vinegar, rosemary and pepper and pour over the steaks. Turn the steaks to evenly coat in the marinade mixture and then cover and refrigerate for about 4 hours or overnight.

Drain steaks from marinade and reserve the marinade for later. Using Heat Beads^® BBQ Briquettes, cook steaks on an oiled, pre-heated open grill barbecue for about 3 minutes on each side (or until cooked as desired), brushing reserved marinade over steaks using extra rosemary sprigs.

Serve steaks with barbecued baby potatoes, a green salad or a variety of in season vegetables.