Flame-grilled Bass Strait Steak with Red Onion and Thyme  



4 x 250 g Bass Strait steaks


2 red onions, sliced into rings

a few thyme sprigs

2 cups red wine (I used Jacob’s Creek Double Barrel Shiraz)

Feeds 4


Heat your charcoal barbecue for at least 15–30 minutes before you start to cook. You want the grill to be sizzling hot.

Place the onion rings in a Dutch oven and arrange the thyme sprigs around the side. Pour the wine over the top, then put the lid on and place over low heat (by this I mean an area of the grill that doesn’t have a lot of coal under it). Allow to simmer gently for 20−30 minutes or until the onion is soft and translucent and the red wine has reduced to a runny sauce. 

Add the steak to the hot grill, sprinkle with salt and cook until the meat is medium−rare. Depending on the thickness of the steak slices, this should take about 5 minutes. Remove and rest for a few minutes, then serve with the onion and red wine sauce.