If you’re looking for something fresh but filling for dinner, this tasty herbed buttered steak will do the trick. It’s served with a crisp pickled onion and swede salad.
Serves44
Cook time25 mins25 minutes
Prep time15 mins15 minutes, + 10 mins standing time
+ 10 mins standing time
Ingredients
1 swede, thinly sliced
1/4 cup (60ml) apple cider vinegar
2 tsp caster sugar
1 red onion
1 cup (160g) peeled edamame
50g butter, melted
2 tsp thyme leaves
2 tsp chopped rosemary
2 garlic cloves, finely chopped
4 Coles Australian No Added Hormones Beef T-Bone Steaks
80g baby rocket leaves
2 tbs extra virgin olive oil
Mint leaves, 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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180˚C. Line a baking tray with baking paper. Arrange swede in a single layer on the lined tray and spray with olive oil spray. Season. Bake for 15 mins or until tender.
Step 2
Meanwhile, combine the vinegar and sugar in a small bowl. Add the onion and toss to combine. Set aside for 10 mins to soak.
Step 3
Cook the edamame or broad beans in a saucepan of boiling water for 2 mins or until bright green. Refresh under cold water. Drain.
Step 4
Combine the butter, thyme, rosemary and garlic in a shallow dish. Add the steaks and turn to coat. Heat a large barbecue grill or chargrill over medium-high heat. Add the steaks and cook for 3 mins each side for medium doneness or until cooked to your liking. Set aside for 2 mins to rest.
Step 5
Place the onion mixture, swede, edamame or broad beans and rocket in a large bowl. Toss to combine. Season.
Step 6
Divide the rocket mixture and steaks among serving plates. Drizzle with oil and sprinkle with mint leaves to serve.
Recipe tip
COOK. STORE. SAVE.
Ingredient tip: You can substitute edamame for broad beans.
Herbed buttered steak with pickled onion and swede salad
Serves44
Cook time25 mins25 minutes
Prep time15 mins15 minutes, + 10 mins standing time
+ 10 mins standing time
Ingredients
1 swede, thinly sliced
1/4 cup (60ml) apple cider vinegar
2 tsp caster sugar
1 red onion
1 cup (160g) peeled edamame
50g butter, melted
2 tsp thyme leaves
2 tsp chopped rosemary
2 garlic cloves, finely chopped
4 Coles Australian No Added Hormones Beef T-Bone Steaks
80g baby rocket leaves
2 tbs extra virgin olive oil
Mint leaves, to serve
Description
If you’re looking for something fresh but filling for dinner, this tasty herbed buttered steak will do the trick. It’s served with a crisp pickled onion and swede salad.
Method
Step 1
Preheat oven to 180˚C. Line a baking tray with baking paper. Arrange swede in a single layer on the lined tray and spray with olive oil spray. Season. Bake for 15 mins or until tender.
Step 2
Meanwhile, combine the vinegar and sugar in a small bowl. Add the onion and toss to combine. Set aside for 10 mins to soak.
Step 3
Cook the edamame or broad beans in a saucepan of boiling water for 2 mins or until bright green. Refresh under cold water. Drain.
Step 4
Combine the butter, thyme, rosemary and garlic in a shallow dish. Add the steaks and turn to coat. Heat a large barbecue grill or chargrill over medium-high heat. Add the steaks and cook for 3 mins each side for medium doneness or until cooked to your liking. Set aside for 2 mins to rest.
Step 5
Place the onion mixture, swede, edamame or broad beans and rocket in a large bowl. Toss to combine. Season.
Step 6
Divide the rocket mixture and steaks among serving plates. Drizzle with oil and sprinkle with mint leaves to serve.
