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Garlic beef and vegetables

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

  • Serves4
  • Cook time15 minutes
  • Prep time10 minutes, + freezing & 5 mins resting time
Garlic beef and vegetables


  • 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

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.


  1. Step 1

    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.
  2. Step 2

    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.
  3. Step 3

    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.
  4. Step 4

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