Steak with roasted garlic and burnt spring onion butter
Serves: 4
Prep time: 30 minsTotal time: 
Recipe photograph by Martin Poole
Steak with roasted garlic and burnt spring onion butter
‘Cooking over fire is so much more than the immediate reaction of food over a blistering heat. Sure it can be hot and fast, but it can also be low and slow, as well as somewhere in between. I love this recipe because it showcases the barbecue’s capabilities. A thick steak licked over searing heat, and roasted garlic cooked slower away from the coals to gently draw the cloves’ natural sweetness.’ says chef Melissa
Serves: 4
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
921Kcal
Fat
62gr
Saturates
30gr
Carbs
33gr
Sugars
7gr
Fibre
4gr
Protein
56gr
Salt
0.9gr
Melissa Thompson
A former supper club and pop-up host, Melissa is now a successful food and drink writer and an ambassador for Weber. Of Maltese and Jamaican heritage, Melissa is also a passionate advocate for promoting diversity and inclusion in the food industry.
See more of Melissa Thompson’s recipes
Melissa Thompson
A former supper club and pop-up host, Melissa is now a successful food and drink writer and an ambassador for Weber. Of Maltese and Jamaican heritage, Melissa is also a passionate advocate for promoting diversity and inclusion in the food industry.
See more of Melissa Thompson’s recipes
Ingredients
- 2 Taste the Difference thick-cut sirloin steaks (400g each), or ribeye or rump
- 2 tbsp rapeseed oil, plus extra for the spring onions
- sea salt flakes
- 4 garlic bulbs
- 750g baby potatoes
- 18-20 spring onions (2 or 3 bunches)
- 2 tsp ground allspice
- 1 tsp ground black pepper
- 200g butter, at room temperature, cubed
- handful of parsley, roughly chopped
Step by step
To store
This recipe makes more butter than you need; wrap and chill the remainder for up to 1 week, or freeze it. Melt over meat, fish or grilled vegetables for extra flavour.
- Remove the steaks from the fridge at least an hour before cooking. Rub with 1⁄2 tablespoon oil and sprinkle with sea salt flakes. Set aside.
-
Light a lidded barbecue with the coals to one side. Remove the loose outer skins from the garlic bulbs, rub with 1 tablespoon of oil and sprinkle with salt. Put them on the barbecue far away from the direct heat and lower the lid. Cook for 30 minutes or until soft; cool. Parboil the potatoes for 10-12 minutes until just tender. Drain and toss with 1⁄2 tablespoon of oil.To cook indoorsWrap the garlic bulbs in foil and roast for 30 minutes at 200°C, fan 180°C, gas 6. Cook the spring onions and steaks on a hot griddle pan. The steaks will take 4-5 minutes on each side for medium-rare; griddle the potatoes while the meat is resting.
- Rub the spring onions with a little oil – don’t remove the outer skin. Lay 6 of them over the coals and turn regularly. Once charred and soft, strip off most of the blackened skin. Chop and add to the butter, and squeeze the softened garlic into the butter too. Add the allspice, black pepper and a good pinch of salt and mix well. Keep 75g to serve and chill the remainder for another time (see ‘To store’).
- Char the remaining spring onions at the same time as the steaks. Place the steaks over the coals at the hottest part for 2 minutes then turn over. Leave for another minute and then turn on edge so the fat is facing the coals, holding in place with tongs. The melting fat will excite the coals beneath and may cause flames to lick up, and that’s fine. After a minute or so, lay the steak down and cook on both sides for another couple of minutes. Once you have a nice char to the surface, remove to the cooler part of the barbecue and lower the lid for 1 or 2 minutes. Aim for an internal temperature of about 48°C for rare, 54°C for medium and 60°C for well done, checking with a probe thermometer (once you remove the steak from the grill, the temperature will creep up by a couple of degrees as it rests, so bear that in mind).
- Transfer the steaks to a warmed plate to rest, adding a couple of teaspoons of the flavoured butter to melt over as the meat relaxes.
- Meanwhile, finish the parboiled potatoes on the barbecue directly over the hot coals (thread them onto skewers if your barbecue grill has wide gaps). When nicely charred and completely tender, toss with parsley and season well.
- Slice the steaks into strips against the grain and finish with more of the flavoured butter. Serve with the extra charred spring onions and potatoes, and drizzle the resting juices mixed with the reserved butter over the steak.
