Who says simple can’t be delicious? Topped with herbed butter, this steak and greens dish is your new weeknight favourite.
Serves44
Cook time15 mins15 minutes
Prep time10 mins10 minutes, + freezing & 5 mins resting time
+ freezing & 5 mins resting time
Ingredients
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
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
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.
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.
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.
Step 4
Divide the vegetables and steak among serving plates. Cut the remaining butter mixture into 4 slices. Top steak with butter to serve.
