How to Make Australian Barbecue

Australians are as well-known for their love of barbecuing as Americans are. Many of their city parks include electric barbecue grills that can be used by the public. Rather than slow-cook or smoke meat, Australian barbecuers prefer to grill marinated meat. Does this Spark an idea?

Things You'll Need

  • Steaks
  • Vegetable oil
  • Red wine
  • Vinegar
  • Tomato sauce
  • Garlic
  • Herbs and spices
  • Outdoor grill
  • Fresh shrimp
  • Orange juice
  • Parsley
  • Spices
  • Plastic bag
  • Skewers
  • Fresh spinach
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Instructions

  1. Australian-Style Barbecued Steak

    • 1

      Make a marinade of vegetable oil, red wine, vinegar and tomato sauce. Season to taste with garlic, herbs and pepper.

    • 2

      Soak steaks in the marinade overnight, turning the steaks occasionally.

    • 3

      Invite your friends and neighbors to your home for a "barbie."

    • 4

      Grill the steaks over high heat and serve to your guests along with grilled vegetables and beer.

    Australian-Style Barbecued Shrimp

    • 5

      Wash, peel and de-vein a pound of large shrimp. Leave the tails on.

    • 6

      Make a marinade using vegetable oil, orange juice, minced fresh parsley, garlic and spices such as coriander and cumin.

    • 7

      Place the shrimp in a plastic bag, add the marinade, and allow to sit in the refrigerator for at least 2 hours.

    • 8

      Skewer each shrimp by threading the tip through the meat near the tail and then through the thickest part of the shrimp.

    • 9

      Grill the shrimp over medium heat until the bottom begins to turn pink. Turn and grill the other side just until the entire shrimp is pink.

    • 10

      Serve immediately over fresh spinach leaves.

Tips & Warnings

  • You can use the leftover marinade to brush on the steaks as they are grilling.

  • Grill shrimp only until all traces of gray disappear. Overcooking causes the shrimp to be tough.

  • Never serve the leftover marinade at the table for use on the cooked steaks.

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