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BBQ Steak and Sides

Steak and salads are a classic summer combination, and Lara Battigelli shows us how to create the perfect BBQ meal using premium Irish Hereford Prime Fillet Steak, paired with a vibrant couscous salad and creamy coleslaw.

  • Serves: 2

Ingredients

For the Steak

  • 2 Irish Hereford Prime Fillet Steaks
  • Salt & pepper to taste
  • 1 garlic clove, minced
  • 2 tbsp balsamic vinegar
  • 3 tbsp olive oil
  • 1 sprig rosemary
  • 20g butter

For the Couscous Salad

  • ½ bag rocket
  • 125g couscous cooked with 125ml chicken stock & 1 tsp turmeric
  • 1 small red onion, chopped
  • 100g sundried tomatoes, diced
  • 2 tbsp olive oil (from sundried tomato jar)
  • 60g feta cheese
  • Handful fresh chives
  • Handful fresh basil
  • 1 garlic clove, minced
  • Juice of 2 lemons
  • Salt & pepper

For the Coleslaw

  • 1 small head white cabbage
  • 2 medium carrots, grated
  • 1 red onion, thinly sliced
  • Mayonnaise (to taste)
  • 1 tsp Dijon mustard
  • 1 tsp paprika
  • 1 tsp Worcestershire sauce
  • Salt & pepper

Method

  1. Prepare the couscous by soaking it in hot chicken stock and turmeric. Once absorbed, fluff with a fork and set aside to cool.
  2. Marinate the fillet steaks in all the steak marinade ingredients while you prepare the salads.
  3. Once the couscous is cool, mix it with all the salad ingredients to assemble.
  4. For the coleslaw, finely slice the cabbage, grate the carrots, and thinly slice the onion. Combine with mayonnaise, mustard, paprika, Worcestershire sauce, salt, and pepper.
  5. Heat a pan or BBQ for 5 minutes, then cook the steaks for 4-4.5 minutes on each side for medium.
  6. Add butter when flipping and baste the steak in the melted butter.
  7. Rest the steaks for 5 minutes before slicing.
  8. Serve the steaks alongside the couscous salad and coleslaw.
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