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Bacon Lattice Steaks

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Four 235 g (7 oz) sirloin steaks, 2.5 cm (1 in) thick
4 thin lean smoked bacon rashers
60 ml (2 fl oz/ cup) olive oil
185 g (6 oz) coleslaw
Parsley sprigs, to garnish, if desired


Serves: 4


Make 3 deep diagonal slashes lengthwise and 3 slashes crosswise on each side of the steaks but do not cut right through.

Cut the bacon into thin strips and insert into the slashes to form a lattice. Press with the palm of the hand. Season the steaks with pepper and brush all over with oil.

Barbecue the steaks on a rack over hot coals, turning immediately the underside is sealed (this is important to ensure juicy steaks). Turn the steaks over frequently during cooking until desired doneness is reached, about 5 minutes on each side for rare. Serve with small paper bun cases filled with coleslaw. Garnish with sprigs of parsley, if desired.

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