Beef Steak with Grilled Veggies and Hollandaise Sauce

Ready in 55 minutes • Serves 4
This dish most recently appeared in My BBQ (3 Nights For 4) on Sunday, March 18, 2018.

Cooking the fat cap on the BBQ hot plate first will prevent the fat from dripping onto the flames and burning.

Ingredients

Preheat BBQ hot plate and grill to medium. Bring a large pot of salted water to the boil. Pat beef dry and rub with beef spice mix and a drizzle of oil. Season and set aside.
Cut kumara into 3cm wedges and cook kumara in pot of boiling water for about 12 minutes, until just tender. Drain well. Drizzle with oil and set aside to BBQ.
While kumara cooks, place beef, fat-side-down, on hot plate (to render fat) for about 5 minutes. Transfer to grill and continue to cook for about 35 minutes, turning every 5 minutes, for medium (depending on thickness), or until cooked to your liking. Set beef aside, covered, to rest.
Cut courgette in half widthways, then cut into 2cm sticks and slice capsicum 2cm. Drizzle with oil season and set aside to BBQ.
When beef has 5 minutes cook time remaining, cook kumara on BBQ hot plate for about 10 minutes until golden. Turn regularly to ensure even cooking. Add courgette and capsicum to hot plate and cook for about 3 minutes until just tender. Slice beef thinly against the grain.
To serve, divide beef steak and grilled veggies between plates and top with a dollop of hollandaise sauce.