Small amount of oil
Optional mushroom gravy:
1). Wash or peel the potato. Cut the potato into slices (fairly thin – about 1/2 a cm thick). Cut pumpkin into similar sized slices. Put these in a saucepan of boiling water/steamer until soft. Chop the Zucchini into slices twice as thick as the potato, and simmer those until they start to soften. Drain these vegies well and put them to the side.
2). Mix the oil and the herbs/spices together. You could add some garlic if you like.
Depending on how well done you like your steak, or how thick it is…. you might need to put the vegies on the grill first, or the meat. I like well cooked vegies and a medium rare steak… so this is how I do it:
3). Lightly brush the pumpkin with the oil mix. Put the pumpkin on the grill. Do the same for the potato. You need to do this carefully, as the soft potato and pumpkin will break up easily. Lastly, add the zucchini.
4). Add the meat to the grill. (no need to brush with oil). Put the broccoli and corn on to boil/steam.
4b). If making the mushroom sauce… chop ingredients (the “optional” ones). and fry them lightly. Add gravy powder and water, and let this simmer. Add herbs/spices to season. Put some peas, corn etc. into a steamer or pan of water to cook.
5). When you think that side is done, brush with oil and flip them over. I don’t know how long that will take… it depends on how well you like them cooked. Just remember if you lift it up and put it back down… you’ll ruin that cool stripy effect Wink
6). When both sides are done, drain the vegies, add everything to the plate (in a decorative fashion of course) and top with your optional gravy….. yum!
If your grill isn’t big enough for putting everything on, you might like to have the oven on at about 60C and do the vegies first, put them on a plate/tray in the oven with foil on top and keep them warm. Or you can do the meat first and put that on a plate with alfoil on and let it sit while you do the vegies.
Chargrilled Steak and Vegies December 13, 2008