Tuscan beef steaks

Ingredients

4 rump steaks (about 200g each)

2 tbsp Tuscan seasoning or dried basil

1 tbsp balsamic vinegar

2 medium zucchini, sliced lengthways

2 medium capsicums, quartered

3 medium tomatoes, cut into thick slices

Brush each steak lightly with a little oil. Season steaks with the Tuscan seasoning, or with a little salt, pepper and basil. Combine the olive oil and balsamic vinegar, brush over the vegetables
Preheat the barbecue flat-plate or char-grill plate to hot before adding the steaks. Cook on one side until the first sign of moisture appears. Turn steaks once only. Barbecue the vegetables for a few minutes on each side while the steaks cook
Test the steaks for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm
Remove steaks from heat, loosely cover with foil and rest for 5 minutes. Pile vegetables on serving plates, slice steak and place on top of the vegetables to serve

Best beef steaks for barbecuing: fillet/tenderloin, rib eye/scotch fillet, sirloin/porterhouse/New York, T-bone, rump, round, blade, and oyster blade
Always rest steaks after cooking. This gives the meat juices a chance to redisliibute, giving a moister and tender result
Ensure the barbecue is hot before you cook. Make it hot enough to sizzle the steaks as they make contact with the plate or grill