adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Barbecued steaks with coriander and chilli butter
Barbecued steaks with coriander and chilli butter
0 Likes
Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Elevate your summer barbecue with coriander-chili buttered steaks.
Ingredients:
  • 350g potato
  • 2 corn cobs, husks and silk removed, halved
  • 400g piece butternut pumpkin, deseeded, peeled, cut into 8 pieces
  • 4 (about 200g each) beef sirloin steaks
  • Salt & ground black pepper
  • 2 zucchini, quartered
  • 60g (3 tbsp) butter, at room temperature
  • 20.00 ml chopped fresh coriander
  • 25g semi-dried tomatoes, finely chopped
  • 1 small fresh red chilli, halved, deseeded, finely chopped
  • 1 garlic clove, crushed
Instructions:
  • 1. Boil salted water in a saucepan. Add potatoes and corn; cook for 3 minutes. Add pumpkin; cook for 3-4 minutes until tender. Drain.
  • Prepare the coriander & chilli butter by mixing butter, coriander, semi-dried tomatoes, chilli, and garlic in a small bowl. Set it aside for later use.
  • Preheat a barbecue or chargrill over high heat until sizzling. Brush the steaks with oil and generously season with salt and pepper. Reduce heat to medium, then grill the steaks for about 4 minutes per side for medium doneness. Rest the steaks on a plate, covering them with foil to retain their warmth.
  • Grill the partially cooked vegetables and zucchini on the barbecue, turning halfway through, until tender, about 6-7 minutes. Cook in batches if needed.
  • Assemble the steaks and vegetables on individual plates. Add a spoonful of coriander & chilli butter on each steak. Serve promptly.

Similar Recipes