Balsamic and Red Wine Glazed Beefsteaks
60ml balsamic vinegar
250ml red wine
2 cloves garlic, peeled
4 sprigs fresh thyme
700g piece beef fillet or sirloin
160g cubed watermelon
180g cubed honeydew melon
2 tablespoons chopped fresh mint
Combine vinegar, wine, garlic and thyme in a shallow dish; add beef, turning to coat all sides; refrigerate, covered, 20 minutes.
Remove beef from marinade, seal all over on hot plate of barbecue; cook a further 15 minutes with the lid down or until cooked as desired, brushing occasionally with the marinade.
Rest beef for 10 minutes, slice and serve with the melon salsa.
Combine melons and mint in a bowl; mix well, refrigerate, covered, 15 minutes to allow the flavours to blend.