BBQ steak with chili-garlic aioli


  • Prep Time15 mins
  • Total Time15 mins
  • Makes6 to 8 servings
*PLUS Grilling Time: 6 minutes
BBQ steak with chili-garlic aioli

© Royalty-Free/Masterfile


  • 1 cup mayonnaise, preferably light

  • 3 tbsp fresh coriander, finely chopped

  • 2 tsp hot chili-garlic sauce

  • 2 garlic cloves, minced

  • 1 tbsp onion powder

  • 1 1/2 tsp paprika

  • 1 1/2 tsp salt

  • 1 tsp ground black pepper

  • 1 to 1.5 kg top sirloin steaks, or 4 New York strip loin steaks, at least 3/4-in. thick

  • vegetable oil


  • For aioli, stir mayonnaise in a small bowl with coriander, chili-garlic sauce and garlic. Use right away or cover and refrigerate up to 3 days.

  • For steak, oil grill and heat barbecue to medium-high. In a small bowl, stir onion powder with paprika, salt and pepper. Lightly brush steaks with oil. Sprinkle onion mixture over both sides of steaks and rub in. Place steaks on grill. Barbecue, uncovered, 3 to 4 minutes per side for medium-rare. Remove to a cutting board and let stand 5 minutes. Then thinly slice steaks. Serve with dollops of aioli or as a grilled steak sandwich (see below). Great with a mesclun salad.

Nutrition (per serving)

Calories 237, Protein 21.3g, Carbohydrates 4.2g, Fat 14.4g, Fibre 0.2g, Sodium 699mg.

A touch of hot chili-garlic sauce in our cheater aioli (ay-OH-lee, a strong garlicky mayo that originated in Provence, France), adds a zesty twist - and oomph to any grilled steak.

Grilled Steak Sandwiches

Slice 1 to 2 baguettes in half horizontally, then slice into large sandwich-size pieces. Generously spread bread with aioli. Scatter with a few mixed greens. Top with steak slices, then thin slices of red onion or tomato. Cover with baguette tops. Great warm or at room temperature.