Angus BBQ Steak

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:
  • 0.25 tsp salt
  • 1 clove of garlic
  • 1 tsp white wine vinegar
  • 2 tsp english or dijon mustard
  • 0.50 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)
  • 0.50 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


  1. 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.
  2. 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.
  3. For the Garlic Mayonnaise:
  4. 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.
  5. Add the vegetable oil, drop by drop, until emulsified, whisking all the time.
  6. Once emulsified and not split, you can add the oil a little more at a time until all the oil has been incorporated.
  7. Store in an airtight container in the fridge. This will keep for up to one week.
  8. For the Tomato Vinaigrette:
  9. Once all the ingredients are prepared, mix together and store in an airtight container in the fridge, until ready to serve.
  10. The vinaigrette will keep in the fridge for 2-3 days, so you can make it in advance.


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