Mouthwatering Australian Grilled Steak with Roasted Vegetables and Herbed Butter

Allergens

Dairy (in herbed butter)

Ingredients

• 2 lbs high
• quality beef steak ( ribeye or tenderloin)
• 1 lb mixed baby potatoes
• 1 lb zucchini, sliced into rounds
• 1 lb cherry tomatoes
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 1/4 cup fresh dill, finely chopped
• 1 cup unsalted butter, softened
• Salt and pepper, to taste

Instructions

1. Preheat the grill or outdoor griddle to high heat. Season the steak generously with salt and pepper on both sides. Grill the steak to desired doneness, approximately 5 6 minutes per side for medium rare. Allow it to rest for 10 minutes before slicing. In a separate pan or on the grill, toss the vegetables in oil, salt, and pepper until tender and slightly charred. Mix together softened butter with chopped parsley, cilantro, and dill. Slice the steak against the grain and serve with roasted vegetables and herbed butter on top.

Chef’s Insight

Choose high-quality beef for a better mouthfeel and aroma, and always let the steak rest before slicing to lock in its juices.

Notes

Use a meat thermometer to check for desired doneness in the steak.