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
- 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
- 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.
- Bring your steak to room temperature and season with olive oil, sea salt only on one side.
- Make sure your BBQ has reached a high temperature and start by grilling your steak and vegetables.
- 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.
- 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.
- 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.