Paul Flynn provides this succulent steak recipe, using Lidl Ireland products.


  • 4 deluxe irish hereford rib eye steaks
  • 4 ramiro peppers
  • 1 packet of rocket
  • 1 large extra ripe avocado
  • 1 tblsp acentino balsamic vinegar
  • 1 tblsp dairy manor garlic spread
  • 2 tblsp primadonna extra virgin olive oil
  • salt and pepper


  • Put the steaks onto a medium high barbecue, right in the centre. Place the peppers around the edge on a gentler part of the barbecue.
  • Meanwhile crush the avocado with a fork and add the salt and pepper.
  • Turn the peppers often but only turn the steak after 5 minutes. Once turned, 3 minutes will give you a nice medium (pink) steak. For more well done leave on for a couple of more minutes.
  • Remove to a plate, spread the garlic butter paste on top, season and cover with clingfilm and leave in a warm place to rest.
  • Whisk the olive oil and balsamic vinegar together along with the steak juices.
  • Place the steaks on warm plates with a little of the crushed avocado on top, along with a pepper.
  • Add as much rocket as you like and divide the dressing on top.

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