Mixed Grill

Name: Mixed Grill
Yield: Serves 4
Cuisine: Australia
Ingredients: 4 plum tomatoes; 1 tbsp olive oil; 100 g baby spinach leaves; 2 tbsp extra virgin olive oil; 1 tbsp red wine vinegar; 1 tsp Dijon mustard; sea salt; freshly ground black pepper; 300 g beef fillet (eg Scotch), 3cm thick; 300 g beef fillet (eg Scotch), 3cm thick; 12 short, spicy beef chipolata sausages; 12 short, spicy beef chipolata sausages; 12 short, spicy beef chipolata sausages; 4 thin rashers rindless bacon; 2 courgettes (zucchini); 2 courgettes (zucchini)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Simple Food

By Jill Dupleix

Published 2002

About

When I was growing up in Australia, a mixed grill was the best pub lunch around. This is a bit classier, but just as good.

Ingredients

300 g beef fillet (eg Scotch), 3cm thick
12 short, spicy beef chipolata sausages
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Oceania
Australia
Lunch
Main course

Method

Cut the steak into 4 pieces. Prick the sausages, and cut bacon rashers in half. Heat a ridged cast-iron grill pan or barbecue.

Cut the courgettes on the diagonal into 1 cm slices. Cut the tomatoes in half lengthwise. Brush the courgettes and tomatoes with olive oil and grill or barbecue until soft.

Brush the sausages with olive oil and grill until browned. Fry the bacon in a non