Smoky BBQ Beef & Vegetables with Tomato Dressing

I’m firmly of the belief that if we are all a bit more mindful of what and how we eat, the number of people suffering from digestive complaints would at least halve. Whether it’s the relatively minor (but still uncomfortable) complaints like bloating, indigestion and wind, to issues that can really lay you out, like Irritable Bowel Syndrome, if what we put in is designed to help the gut rather than overwork it, we’re going to build stronger immune systems as well as a healthy metabolism.

This delicious recipe is from CSIRO Healthy Gut, the latest cookbook from the nutritional and dietitian team at science agency CSIRO. The book is designed to provide information on how the gut functions, and to provide tasty meal ideas that are high in fibre and resistant starch, a fermentable fibre which has been found to be a major piece in the gut health puzzle.

This recipe is a great one for the warmer summer days. The tomato dressing is lovely if made a couple of hours in advance so the flavours can really mix and meld. Yum!

Smoky Barbecued Beef & Vegetables with Tomato Dressing

Serves 4. Ready in 30 minutes, plus standing time


  • 1 tablespoon garlic-infused olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon smoked or sweet paprika
  • 4 x 200 g lean beef fillet steaks
  • 100 g green beans , trimmed
  • 1 carrot, cut into thin matchsticks
  • 2 zucchini, cut into thin matchsticks
  • 1 stick celery, cut into thin matchsticks
  • 1⁄2 small iceberg lettuce, cut into wedges
  • 1 cup baby spinach leaves
  • 1 Lebanese cucumber, peeled into long thin ribbons

Tomato Dressing

  • 125 g mixed cherry tomatoes, sliced
  • 1 tablespoon garlic-infused olive oil
  • 2 teaspoons wholegrain mustard
  • 2 teaspoons pure maple syrup
  • 2 tablespoons red wine vinegar


Preheat a barbecue chargrill plate and flat plate to high heat.

To make the tomato dressing, combine all the ingredients in a large bowl. Season to taste with freshly ground black pepper.

Place the olive oil, vinegar, paprika, steaks, green beans, carrot, zucchini and celery in a large bowl and toss until well coated. Using tongs, transfer the steaks to the barbecue chargrill plate and the vegetable mixture to the flat plate. Cook, turning the vegetables occasionally and the steaks only once, for 8–10 minutes for medium or until the beef is cooked to your liking. Divide the steaks and vegetables evenly among 4 serving plates, cover loosely with foil and rest for 3 minutes.

Add the iceberg lettuce, spinach and cucumber to the tomato dressing and toss gently to combine. Serve alongside the barbecued steak and vegetables.

Recipe extracted from The CSIRO Healthy Gut Diet by Pennie Taylor & Michael Conlon, Macmillan, RRP $39.99.