2/23/2012

BBQ steak with spinach and garlic butter sauce recipe

Photo: BBQ steak with spinach and garlic butter sauce recipe

The Grilled Recipes kitchen invites you to try BBQ steak with spinach and garlic butter sauce  Recipe. Enjoy our collection of quick & easy grilled recipes and learn how to make BBQ steak with spinach and garlic butter sauce. 

Succulent tender steak is a great choice with crispy potatoes and spinach.

Ingredients (serves 4)

4 large desiree potatoes
Salt & freshly ground pepper
1 tbs olive oil, plus extra to grease
4 beef scotch fillet steaks
1 bunch English spinach, trimmed, washed
Garlic butter sauce
80g butter, chopped
2 garlic cloves, finely chopped
1 lemon, zested

Method

To make the sauce, melt the butter in a saucepan over a medium heat. Add the garlic and zest and cook for 1 minute until the garlic is soft.

Heat a barbeque plate or frying pan over a high heat. Cut the potatoes into 3mm slices. Sprinkle with salt and toss in the olive oil. Brush both sides of the steaks lightly with the extra oil. Season with lots of freshly ground pepper.

Barbeque the potatoes for 2 minutes each side or until golden and tender. Transfer to a plate and cover with foil to keep warm. Barbeque the steaks for 1-1 1/2 minutes each side for medium. Transfer to plate and cover with foil to rest for 3-4 minutes.

Add the spinach to the barbeque plate and quickly drizzle 1/4 cup (60ml) of water. Cook for about 30 seconds until wilted. Divide the potatoes among serving plates and top with the steak and spinach. Reheat the sauce if required and drizzle over the spinach.

Notes

Desiree potatoes: This is the pale pink skinned potato. Leave the skin on for extra nutrition and ease of preparation. You can also use coliban, pontiac or sebago. Beef scotch fillet: Red meat is an excellent source of iron, zinc and vitamin B12. Iron helps create red blood cells to carry life-giving oxygen all over the body. Lemon: Use a lemon zester to zest this citrus fruit. Alternatively, peel strips of the rind with a vegetable peeler, trim any white pith and cut rind into thin long strips.

Source
Fresh Living - 4 October 2004, Page 49
Recipe by Gemma Purcell

More Grilled Recipes:  

BBQ chops and cheesy sausages
Grilled chicken with caramelised peaches
Boned chicken grilled with mustard
Grilled Chicken Breasts with Spicy Peach Glaze
Grilled Chicken with Dijon and Meyer Lemon
Grilled blue-eye trevalla with herb mayonnaise & fries

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