Grilled rib-eye steaks with roasted red pepper butter.


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


  1. Place the steaks on a dish and drizzle both sides  with the olive oil, then season both sides generously with salt and pepper.
  2. 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.
  3. 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.
  4. 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.  
  5. 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.
  6. 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.
  7. Carve the meat and serve immediately with the rocket leaves, toasted bread and extra flavoured butter if desired.