This is a great recipe that is quick and easy to rustle up. Try this tasty recipe the next time you have an informal meet up with your friends to watch the match.
- 4 x 100g (4 oz) Minute Steaks
- 2 red peppers, deseeded and cut into thick slices
- 2 red onions, peeled and cut into thick slices
- Salt and lots of black pepper
- 1 tablesp. Balsamic or wine vinegar
- 1-2 tablesp. oil
- Mixed leaves
- Lemon juice
- French stick or ciabatta
- 50g (2 oz) butter, softened
- 1 chilli, chopped
- Juice of half a lemon
- Parsley, chopped
Combine the Chilli Butter ingredients and store in fridge until ready to serve. Season the steaks, red peppers and onions with salt, black pepper, balsamic vinegar & oil.
Place the vegetables on the hot barbecue or grill, then add the steaks. Do this in two lots if the barbecue or grill is over-crowded.
Mix the leaves with a little oil, lemon juice and seasoning.
Cut the bread lengthways, fill with the leaves, grilled vegetables, steak and top with butter.
We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. Sign up to our newsletter for more updates from James Whelan Butchers