Garlic-Herb Butter Striploin
with Kale Caesar and Grilled Broccolini
Fire up the grill for an elevated steak night dinner, complete with a creamy, dreamy DIY kale Caesar and tender broccolini. Spoon plenty of garlicky parsley-thyme butter over top for a truly luxurious feast.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
370 g
Striploin Steak
50 g
Butter Medallion
(Contains Milk)
14 g
Parsley and Thyme
1 tbsp
Garlic Puree
113 g
Kale, chopped
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
1 unit
Lemon
½ cup
Parmesan Cheese, shredded
(Contains Milk)
170 g
Broccolini
1 tbsp
Worcestershire Sauce
1 unit
Ciabatta Roll
(Contains Gluten)
Not included in your delivery
1 tbsp
Oil*
0.38 tsp
Salt*
0.38 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Remove butter from the fridge and set aside to come up to room temperature. Lightly oil the grill. While you prep, preheat the grill to 500°F over medium-high heat. Strip 1 tbsp thyme leaves (dbl for 4 ppl) from stems, then finely chop. Finely chop parsley. Zest, then juice lemon. Halve ciabatta. Trim ends off broccolini, then cut any larger stalks in half lengthwise, leaving thinner stalks whole. Add broccolini to a plate, then drizzle 1 tbsp oil (dbl for 4 ppl) over top. Season with salt and pepper. Pat steak dry with paper towels. Season with 1/4 tsp salt and 1/4 tsp pepper (dbl both for 4 ppl).
Add softened butter, half the garlic puree, thyme and half the parsley to a small bowl. Season with salt, then stir to combine. Set aside.
Add mayo, 1/2 tsp lemon zest, 2 tbsp lemon juice (dbl both for 4 ppl), remaining garlic puree and Worcestershire sauce to a large bowl. Season with salt and pepper, then whisk to combine. Add kale and remaining parsley. Toss to coat.
Add steak to one side of the grill. Close lid and grill, flipping once, until cooked to desired doneness, 4-6 min per side.**
Meanwhile, add broccolini to the other side of the grill. Close lid and grill, flipping once, until tender-crisp, 3-4 min. When broccolini are almost done, add ciabatta to the grill, cut-side down. Close lid and grill until toasted, 1-2 min. (TIP: Keep an eye on ciabatta so they don't burn!)
Cut ciabatta into 1/4-inch pieces. Add ciabatta croutons and Parmesan to the bowl with kale Caesar salad. Toss to combine. Thinly slice steak. Divide steak, kale Caesar salad and grilled broccolini between plates. Dollop garlic-herb butter over steak.
