Garlic Butter Beef Steak with Jacket Potatoes and Summer Slaw

Garlic Butter Beef Steak with Jacket Potatoes and Summer Slaw

Ready in 60 minutes • Serves 4
This dish most recently appeared in My BBQ (3 Nights For 4) on Sunday, February 11, 2018.
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Rest beef for at least 10 minutes before slicing.

Ingredients

Jacket Potatoes

  • 800g potatoes
  • 1 pack tasty cheese slices
  • 1 pottle sour cream
  • 2 tablespoons thinly sliced chives

Garlic Butter Beef Steak

  • 1kg whole beef Picanha steak (at room temperature)
  • 2-3 tablespoons Lewis Road Creamery Steak Butter

Summer Slaw

  • ½ iceberg lettuce
  • 1 carrot
  • 1 capsicum
  • 2 tablespoons mayonnaise
  • 1 teaspoon white wine vinegar

Steps

  1. Preheat BBQ hot plate and grill to medium. Bring a medium pot of water to the boil. Cook potatoes in pot of boiling water for about 15 minutes, until nearly tender but not cooked through. Drain.
  2. While potatoes are cooking, pat beef dry, season well and drizzle with oil. Cook, fat-side-down first, on hot plate (to render fat) for about 5 minutes. Turn and continue to cook for about 40 minutes, turning every 5 minutes, for medium (depending on thickness), or until cooked to your liking. Set beef aside, covered, to rest.
  3. Tear a square of foil and baking paper for each potato. Place foil on the bench and place baking paper on top. Place a potato on each and drizzle with olive oil. Season and wrap potato to cover. Place potatoes on BBQ grill and cook for 20-25 minutes, until tender. Turn often to ensure even cooking.
  4. While beef and potatoes cook, shred lettuce, grate carrot and thinly slice capsicum. Add all to a medium bowl, along with mayonnaise and vinegar. Toss to combine and season to taste. Set aside.
  5. When potatoes are cooked, cut in half, season with salt and pepper and place 1-2 slices of cheese in the middle. Close potato and leave wrapped for about 1 minute, to melt slightly. Top potatoes with a dollop of sour cream and chives. Thinly slice beef against the grain and top with garlic butter.
  6. To serve, divide jacket potatoes, garlic butter sliced beef and summer slaw between plates.