by @in_cucinacon_sofia

BBQ season is officially upon us! What better way to celebrate British produce and than a cut of beef. This recipe will show you how to enjoy seasonal vegetables lightly cooked on the barbecue which will accompany a beautiful piece of beef all finished with a quick buttermilk dressing. 

Cook: rare meat, 3 minutes either side – vegetables 10 minutes

Difficulty Little effort

Serves 2

Ingredients

• 450g chuck steak – ranch, skirt or flat iron cuts can also be used
• A small bunch of asparagus – I used 8 asparagus.
• 1 bok-choi – or lettuce if this is not available
• 1 large courgette

For the buttermilk dressing

• 2 tbsp buttermilk
• 1 tbsp Greek yogurt
• ¼ tsp Dijon mustard
• ½ tsp lemon juice
• ¼ tsp dried parsley
• ¼ tsp garlic powder
• Freshly ground black pepper and sea salt
• 1 small bunch of freshly chopped chives

Method

1. Prepare your vegetables. Cut the bok-choi in quarters, the courgette in half lengthwise and snap the asparagus by the bottom, to remove the wooden part and season with olive oil and sea salt flakes.
2. Bring your steak to room temperature and season with olive oil, sea salt only on one side.
3. Make sure your BBQ has reached a high temperature and start by grilling your steak and vegetables.
4. Whilst the main event is cooking, prepare your dressing, by adding all your ingredients in a small bowl and combine. Although I gave you the servings for a balanced and preferred seasoning, make sure to taste as you go along and add more or less until you reach the preferred taste.
5. Once your steak is cooked, let is rest for about 5 to 10 minutes and slice against the fibre, to break and tenderise the meat. Place of the serving board, add your vegetables, top with the dressing and serve.

TIPS: 

• If the vegetables cook too quickly, place them on the higher grill of your BBQ to keep warm.
• You can prepare the same by using a griddle pan and cooked on a hob
• Add more vegetables -  why not try bell peppers? They are delicious when smoky and grilled.