Method:

  • Bring stock to the boil in a saucepan over high heat.
  • Stir in rice and return to the boil. Cover. Reduce heat to low and cook for 15 minutes. Remove from heat. Stand, covered, for 10 minutes.
  • Using a fork, gently stir to separate grains.
  • Meanwhile, lightly grease a barbecue plate and preheat on medium-high heat.
  • Lightly spray asparagus, capsicum and tomatoes with oil. Barbecue, turning occasionally, for 2 to 3 minutes, or until tender. Remove to a board.
  • Diagonally slice asparagus spears into thirds. Place asparagus, capsicum, tomatoes, rice, parsley and 1 1/2 tablespoons lemon juice in a large bowl. Season with salt and pepper. Toss until well combined.
  • Preheat a barbecue grill plate on high heat.
  • Spray both sides of steak with oil.
  • Sprinkle seasoning over both sides of steak, pressing on with fingertips.
  • Cook for 30 seconds each side for medium or until cooked to your liking.
  • Serve steak with warm rice salad and lemon wedges.
  • Note: Round steaks are also called beef schnitzels or minute steaks.
BBQ