Its a Aussie tradition to throw a great steak on the BBQ. This version uses our wonderful bush foods as well as our great Aussie beef. Give this version a go just to mix it up a bit.

ALL the ingredients for this recipe are now available at your local Ritchies supermarket. Find your local VIC, NSW or QLD store.

Outback BBQ steak with mountain pepper tomato relish

• 2 thick cut porterhouse / sirloin steaks

for the steak seasoning

• ½ teaspoon bush mountain pepper
• ½ teaspoon lemon myrtle
• 1 teaspoon sweet smoked paprika
• ½ teaspoon sea salt
• 1 tablespoon rice flour
• OR 2 tablespoons of good quality Australian native spice mix

for the mountain pepper tomato relish

• 500g heirloom tomatoes, roasted
• 2 cups onion, finely sliced
• 1 teaspoon bush mountain pepper
• 2 tablespoons olive oil
• ¼ cup brown sugar
• 3 tablespoons balsamic vinegar

Place the onions and oil into a saucepan and heat over a medium heat, stirring until onions are well-browned 10-12 minutes. Add the bush pepper, brown sugar and balsamic vinegar to the saucepan and bring to the boil. Stir in the tomatoes and simmer until liquid is syrupy. Cool and place in a clean dry jar until required. Preheat the BBQ or griddle pan to medium high. Use and small bowl to mix the steak seasoning ingredients together. Place the seasoning onto a plate and press onto both sides of the Steaks. Cook steaks on a medium high heat 4 minutes each side. Remove from heat and rest in a warm place for about 4 minutes. Serve Outback BBQ steaks with tomato relish, grilled vegetables and a jacket potato. Serves 2.

Tips: The relish will keep in the fridge  for 2-3 weeks. Australian Mountain pepper can now be found in all good supermarkets or spice stores