Dust off the barbecue and get those coals smokin' to try Aldi's Garth McColgan's recipe.


  • 4 angus striploin steaks (available from aldi’s specially selected irish angus beef range)
  • salt
  • pepper
  • olive oil
  • for the garlic mayonnaise:
  • 1 clove of garlic
  • 0.25 tsp salt
  • 1 tsp white wine vinegar
  • 2 tsp english or dijon mustard
  • 0.5 juice lemon
  • 1 egg yolk
  • 100 ml vegetable oil
  • for the tomato vinaigrette:
  • 1 tomato, seeded and finely chopped
  • one red dhilli (de-seeded and finely chopped)
  • 1 shallot (finely chopped)
  • 1 clove garlic (finely chopped)
  • 1 tblsp fresh parsley (finely chopped)
  • 0.5 tsp sugar
  • 1 tblsp red wine vinegar
  • juice and zest of ½ fresh lime
  • 60 ml extra virgin olive oil
  • 0.25 tsp salt
  • 0.25 tsp ground black pepper


  • Season steak generously on both sides with salt and black pepper. Rub a tbsp of oil into each steak, then place on the hottest part of the barbecue, nice and close to the coals.
  • For medium-rare, cook for 1 minute on each side, turning 3 times. (4 minutes cooking time in total.) For well-done, leave for a further 2 minutes.
  • For the Garlic Mayonnaise:
  • Mash the garlic with the salt into a smooth paste. Add the white wine vinegar, mustard, lemon juice and egg yolk and beat together until smooth.
  • Add the vegetable oil, drop by drop, until emulsified, whisking all the time.
  • Once emulsified and not split, you can add the oil a little more at a time until all the oil has been incorporated.
  • Store in an airtight container in the fridge. This will keep for up to one week.
  • For the Tomato Vinaigrette:
  • Once all the ingredients are prepared, mix together and store in an airtight container in the fridge, until ready to serve.
  • The vinaigrette will keep in the fridge for 2-3 days, so you can make it in advance.

More by Garth McColgan:

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