| | Thyme beef steaks with herb dip & lemon pepper corn
Thyme beef steaks with herb dip & lemon pepper corn
09 January 2020
Thyme beef steaks with herb dip & lemon pepper corn 4.3-5 9
  • Calories: 2280 kj
  • Fat: 34g
  • Carbohydrates: 10g

How to Make:

  1. Cut the beef into 6 even steaks. Brush both sides of the steaks with oil. Season with salt and pepper.
  2. Preheat a barbecue grill or chargrill on medium-high. Cook the steaks on grill for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
  3. Meanwhile, to make the herb dip, combine the dip, chives and parsley in a bowl. Season with salt and pepper.
  4. Cook corn following packet directions. Transfer to a large bowl. Add the lemon pepper seasoning. Toss until well coated.
  5. Top the steaks with the herb dip and serve with the corn mixture.
Time for preparing:
10 min.
Servings:
6

Ingredients:

  • 1.2kg marinated beef thyme and pepper roast
  • 2 teaspoons garlic-infused extra virgin olive oil
  • 425g pkt corn cobbettes
  • 2 teaspoons lemon pepper seasoning
  • Herb dip
  • 2 x 150g ctns Wattle Valley Rocket with Cashew & Parmesan Chunky Dip
  • 1 bunch fresh chives, cut into 1cm lengths
  • 1/2 bunch fresh continental parsley, leaves picked, chopped
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