Grilled rib-eye steaks with roasted red pepper butter.
Ingredients
Serves 4
Prep: 20 min
Cook: 30 min
- 200g butter at room temperature
- 6 tbsp olive oil
- 1 pinch pepper
- 1 pinch salt
- 450g SuperValu fresh Irish rib-eye steak
- 4 - SuperValu fresh demi-baguettes sliced
- 80g SuperValu rocket leaves
To serve
- 3 tbsp SuperValu Signature Tastes fire roasted pepper relish
Method
- Place the steaks on a dish and drizzle both sides with the olive oil, then season both sides generously with salt and pepper.
- Leave to marinate for 20 minutes at room temperature, covered with cling-film, or in the fridge if not using for 30 minutes or more.
- Meanwhile, pre-heat the barbecue to medium and oil the ridges of the grill. In a bowl, combine the softened butter with 2 tablespoons of the red pepper relish. Stir until smooth.
- Grill the steaks on the barbecue over direct heat for 8 to 10 minutes, then move to indirect heat for another 8 to 10 minutes, until cooked to your liking.
- Season well during grilling and spread with some flavoured butter during the last few minutes to coat the meat. Remove from the barbecue and leave on a board, covered, to rest for 5 minutes.
- Toast the bread on the hot grill, then place in a serving bowl. In a mixing bowl combine the rocket leaves with the remaining tablespoon of the roasted pepper relish and toss to coat the leaves.
- Carve the meat and serve immediately with the rocket leaves, toasted bread and extra flavoured butter if desired.
