Garlic and Thyme BBQ Steaks with Chickpea and Capsicum Couscous Salad


4 Bone-in Beef blade steaks



2 soft ripe Roma (or similar) tomatoes, roughly chopped
2 cloves Garlic, peeled
1 tsp Thyme leaves
2 TBS Sherry vinegar
1 TBS Capers
1 TBS Olive oil

Chickpea and Capsicum salad

1 cup Couscous
1 tsp Turmeric
1 red Capsicum – diced
400g Chickpeas, drained and rinsed
100g baby Spinach
Shredded mint leaves and
Pomegranate seeds to serve


Place steaks in a single layer in a dish

Blend tomato, garlic, thyme, vinegar, capers, olive oil and some freshly cracked black pepper in a blender. Blend until smooth. Pour this marinade over the steaks, leave for 30 minutes. Bring 3 cups water to the boil in a medium saucepan, add the couscous and turmeric. Simmer 8-10 minutes or until tender – and then drain, cool slightly and combine with the salad ingredients. Preheat a propane BBQ to medium and cook steaks for 3 minutes each side. Serve with the salad, sprinkled with mint and pomegranate.

Hawaiian Style Lamb Po-Ke Bowl


600g Lamb rump trimmed

2 TBS Soy sauce + extra for drizzling
2 cloves Garlic – crushed
1/2 tsp Sesame oil
1/2 tsp Chilli flakes + extra to serve
1 Cup brown rice
1 green Capsicum – diced to 1 cm pieces
250g Cherry tomatoes (halved)
1 Avocado – 1.5 cm diced or sliced
2 Spring onions – finely sliced + extra to serve
1/2 cup chopped Coriander
Juice of 1 Lemon

Lemon wedges to serve

  1. Combine soy, garlic, sesame oil and chilli flakes in a bowl large enough to hold the lamb. Coat the lamb thoroughly with the marinade and marinate for at least 1 hour – or overnight if possible.
  2. Wash the rice and cook according to the packet instructions.
  3. When ready to cook – preheat a BBQ for 10 minutes; or get it to temperature (if using charcoal). Using a probe or meat thermometer; cook until the internal temperature reaches 55C. Transfer the lamb to a plate and cover with foil to rest for around 10-15 minutes; then slice into 2 cm pieces.
  4. Place the rice into a large bowl and add Capsicum, Tomato, Avocado, Spring onion and Coriander. Drizzle with the Lemon juice and 1-2 teaspoons of Soy sauce. Stir gently and divide into the serving bowls..
  5. Top the bowls with the lamb, sprinkle with the extra Spring onion and Chilli flakes and serve with Lemon wedges on the side.