Garlic beef and vegetables

Who says simple can’t be delicious? Topped with herbed butter, this steak and greens dish is your new weeknight favourite.



Note: + freezing & 5 mins resting time



  • 100g butter, softened
  • 2 garlic cloves, crushed
  • 2 tsp chopped oregano
  • 2 tsp thyme leaves
  • 1 tbs olive oil
  • 2 x 380g pkts Coles Finest Beef Rump
  • 12 brussels sprouts, halved
  • 200g green beans, trimmed
  • 1/2 bunch silverbeet, trimmed, chopped



Combine the butter, garlic, oregano and thyme in a small bowl. Season. Spoon the butter mixture along the centre of a large piece of baking paper. Shape into a log. Starting from 1 long edge, roll up and twist the ends of the paper to secure. Place in the freezer until firm.


Season the steak and rub with oil. Heat a barbecue grill or chargrill on medium. Cook the steak on the grill for 4-5 mins each side or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 mins to rest.


While the steak is resting, melt half the butter mixture in a large frying pan. Add the brussels sprout and cook, stirring occasionally, for 8 mins. Add the beans and silverbeet and cook, stirring, for 2-4 mins or until vegetables are tender.


Divide the vegetables and steak among serving plates. Cut the remaining butter mixture into 4 slices. Top steak with butter to serve.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.