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the Ingredients
Instructions
Great grilled steak with fresh courgette and fennel salad
In the kitchen:
- 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 barbecue:
- 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.
- 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.
- 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.
In the kitchen:
At the barbecue:
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