Serves 2
Steak With Barbecued Courgette And Fennel Salad
- Prep Time 30 Minutes
- Cooking Time 60-70 Min
- Method Direct Heat
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
Instructions
- 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.
- 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
What Do You Need? Recommened Tools
Instant-Read Thermometer
R299.00
