This traditional grilled meal is ideal for both formal sit-down dinner parties and more casual gatherings. Pair steaks with an aged cabernet, and end your summer feast with fresh fruit or slices of homemade pie topped with dollops of ice cream.

Serving: 4

12 small new potatoes
1/4 cup olive oil
1 tablespoon finely chopped rosemary
6 garlic cloves, sliced
Sea salt, to season
4 large, thick mushrooms
12 asparagus spears
1 cup red wine
4 steak fillets, about 9 ounces each

Heat a barbecue plate or grill until hot. Toss the potatoes with 1 tablespoon of oil, half the rosemary and half the garlic, and season with the sea salt. Divide the potatoes among four large sheets of foil and wrap up into neat packages, sealing firmly around the edges. Place on the barbecue and cook, turning frequently, for 30-40 minutes or until tender. Meanwhile, brush the mushrooms and asparagus with a little oil and set aside.

Put the wine, remaining oil, rosemary and garlic in a nonmetallic dish and season with pepper. Add the steaks and turn to coat well in the marinade. Leave for 25 minutes, then drain.

Place the steaks on the barbecue with the mushrooms and cook for 4 minutes on each side or until cooked to your liking. Transfer the steaks and mushrooms to a plate, cover tightly and allow to cool. Add the asparagus to the barbecue, turning regularly for about 2 minutes or until tender. By this stage your potatoes should be cooked ‑- open the foil and pierce with a skewer to check for doneness. Season with salt and pepper. Serve each steak with a mushroom, three asparagus spears and a package of potatoes.

Source: Reprinted from BBQ Food by Kay Scarlett. Permission granted by Laurel Glen Publishing.
© 2004 Murdoch Books