STEAK WITH BARBECUED COURGETTE AND FENNEL SALAD

INGREDIENTS

  • 2 fillet steaks, each weighing 300 g
  • Salt

PepperWarm squash and fennel salad

  • 1 fennel bulb
  • 1 courgette
  • 1 corn cob
  • 1 red onion
  • 100 ml fresh herbs
  • Olive oil
  • Salt
  • Pepper

METHOD

SAUCE

  • Wash the fennel and courgette.
  • Cut in half lengthways.
  • Remove the leaves from the corn cob and wash it.
  • Peel the onion.
  • Finely chop the onion and herbs.
  • Season the steaks with salt and pepper.

AT THE BRAAI

  • Three-quarters fill the chimney starter with Weber briquettes and prepare the barbecue for direct heat – approx. 260-270°C.
  • Brush the cooking grate with a neutral oil and cook the corn cob for approx. 10 min.
  • Add the fennel and courgette and cook for 2-3 min until there are barbecue marks on both sides.
  • Place the cast-iron grate in the GBS® cooking grate and let it get nice and hot.
  • Brush the grate with a neutral oil and cook the steaks on the cast-iron grate for approx. 3-4 min. on each side, or until the core temperature is 58°C.
  • Allow the steaks to rest for approx. 10 min. before serving.
  • Slice the barbecued fennel and courgette and cut the corn off the barbecued cob.
  • Mix the barbecued vegetables with finely chopped onion, herbs and a little oil, and season the salad with salt and pepper.
  • Serve the salad with the steaks.

PREP TIME

Serves: 2
Skill level: Medium
Preparation time: 30 min
Cooking time: 30-40 min
Total time: 60-70 min
Barbecue temperature: 260-270°C
Cooking method: Direct
Equipment: Weber Original™ Digital Meat Thermometer, GBS® Cast-Iron Grate
Core temperature: 58°C

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