Serves 2

Steak With Barbecued Courgette And Fennel Salad

  • Prep Time 30 Minutes
  • Cooking Time 60-70 Min
  • Method Direct Heat
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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

Nutrition

Instructions

  1. Sauce
  2. Wash The Fennel And Courgette.
  3. Cut In Half Lengthways.
  4. Remove The Leaves From The Corn Cob And Wash It.
  5. Peel The Onion.
  6. Finely Chop The Onion And Herbs.
  7. Season The Steaks With Salt And Pepper.
  8. At The Braai
  9. Three-Quarters Fill The Chimney Starter With Weber Briquettes And Prepare The Barbecue For Direct Heat – Approx. 260-270°C.
  10. Brush The Cooking Grate With A Neutral Oil And Cook The Corn Cob For Approx. 10 Min.
  11. Add The Fennel And Courgette And Cook For 2-3 Min Until There Are Barbecue Marks On Both Sides.
  12. Place The Cast-Iron Grate In The Gbs® Cooking Grate And Let It Get Nice And Hot.
  13. 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.
  14. Allow The Steaks To Rest For Approx. 10 Min. Before Serving.
  15. Slice The Barbecued Fennel And Courgette And Cut The Corn Off The Barbecued Cob.
  16. Mix The Barbecued Vegetables With Finely Chopped Onion, Herbs And A Little Oil, And Season The Salad With Salt And Pepper.
  17. Serve The Salad With The Steaks.
  • Preparation Time: 30 Minutes
  • Braai Time: 30-40 Minutes
  • Total Time: 60-70 Min
  • Serves: 2
  • Skill Level: Medium
  • Cooking Method: Direct Heat
  • Braai Temperature: 260°C-270°C
  • Core Temperature: 58°C
  • Equipment: Instant-Read Thermometer

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