Marinated Grilled Steaks with Baby Vegetables

Featuring Newman’s Own® Sticky BBQ Hickory Marinade

Don’t keep this recipe just for a summer barbecue as the steaks are equally good cooked in a ridged pan or under a conventional grill. They can also be marinated in Newman’s Own Sticky BBQ Honey Marinade.

Preparation time: 15 minutes (plus marinating)

Cooking time: 20 minutes

Serves: 4

Per serving: 388kcals, 14g fat, 4g saturated fat




4 x 6 oz (175 g) rump or sirloin steaks, trimmed of fat
6 tbsp (90 ml) Newman’s Own Sticky BBQ Hickory Marinade
9 oz (250 g) small new potatoes, scrubbed
6 oz (175 g) broad beans
2 tbsp (30 ml) sunflower oil
12 baby plum tomatoes, halved
2 tbsp (30 ml) chopped fresh parsley or coriander


1. Lay the steaks side by side in a shallow dish and coat with the Newman’s Own Sticky BBQ Hickory Marinade. Cover and leave in the refrigerator for 3-4 hours or overnight.

2. Cook the potatoes in a pan of boiling water for about 10 minutes or until almost tender. Add the broad beans and cook for a further 2-3 minutes or until both the potatoes and beans are tender. Drain and slip the skins off the beans.

3. When ready to serve, heat the oil in a frying pan, add the potatoes and sauté until golden brown, shaking the pan occasionally. Stir in the broad beans and plum tomato halves and cook for a further 1 minute until heated through.

4. Meanwhile, lift the steaks from the marinade and barbecue or grill over medium heat for 2-3 minutes on each side, turning them over halfway, or until done to your liking. If using a conventional grill, line the rack with foil so any juices running out of the cooked meat can be spooned over before serving.

5. As soon as the steaks are ready, transfer them to serving plates. Scatter the parsley or coriander over the baby vegetables and serve with the steaks.

Tip: The cooking time for the steaks will depend on how thick they are, how hot the barbecue or grill is and how well done you like your meat so vary it accordingly. Keep an eye on the steaks as they cook so their deliciously sticky coating doesn’t burn.

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