Dill Pickle and Dijon Butter Steaks
Blog Entry: Wednesday 26 May 2010
This recipe works well with any type of steak and offers a delicious mustard-y twist to a traditional barbecue butter dish. Enjoy outside in the sunshine or, if the clouds take over, simply pop on the griddle.
Ingredients
1tbsp olive oil
100g (3½oz) butter, softened
2 dill pickles or cucumbers, finely chopped
1-2tbsp Dijon mustard
1 tbsp chopped fresh tarragon
4 × 200g (7oz) sirloin steaks
1 ciabatta loaf
2 handfuls rocket leaves (for the vegetable skewers)
1 red pepper, deseeded and cut into eight chunks
1 courgette, sliced into eight rounds
1 red onion, cut into eight wedges
Salt and freshly ground black pepper
Method
1. First, make the vegetable skewers. Thread the vegetables onto four small metal skewers and brush with half the olive oil. Season with salt and pepper and place on the coolest part of the griddle or barbecue. Cook for around 6-8 minutes, turning occasionally, until tender, then keep warm.
2.Mix the butter with the dill pickles, Dijon mustard and tarragon. Season with salt and pepper and chill for 10 minutes, until firm. Brush the steaks with the remaining oil and season with salt and pepper. Griddle or barbecue for 3-5 minutes each side, depending on thickness.
3. Split the ciabatta in half horizontally, then cut each piece in half. Place cut side down on the griddle, until charred. Top each piece of ciabatta with some rocket leaves and a steak. Place a spoonful of the butter on top and allow to melt. Serve with the vegetable skewers.
Find the original recipe on the Dailymail.co.uk.
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