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Serves: 2

Steak with barbecued courgette and fennel salad

  • Prep Time

    30 min.

  • Cooking Time

    30 - 40 min.

  • Method

    Direct

  • Prep Time

    30 min.

  • Cooking Time

    30 - 40 min.

  • Method

    Direct

Ingredients

Steak With Barbecued Courgette And Fennel Salad Featured 346X318
  • 2 fillet steaks, each weighing 300 g
  • Salt
  • Pepper
  • Warm squash and fennel salad
  • 1 fennel bulb
  • 1 courgette
  • 1 corn cob
  • 1 red onion
  • 100 ml fresh herbs
  • Olive oil

Instructions

    In the kitchen:

  • 01 Wash the fennel and courgette.
  • 02 Cut in half lengthways.
  • 03 Remove the leaves from the corn cob and wash it.
  • 04 Peel the onion.
  • 05 Finely chop the onion and herbs.
  • 06 Season the steaks with salt and pepper.
  • At the barbecue:

  • 01 Three-quarters fill the chimney starter with Weber briquettes and prepare the barbecue for direct heat - approx. 260-270°C.
  • 02 Brush the cooking grate with a neutral oil and cook the corn cob for approx. 10 min.
  • 03 Add the fennel and courgette and cook for 2-3 min until there are barbecue marks on both sides.
  • 04 Place the cast-iron grate in the GBS cooking grate and let it get nice and hot.
  • 05 Brush the grate with a neutral oil and cook the steaks on the cast-iron grate for approx. 3-4 min. on each side, or until the core temperature is 58°C.
  • 06 Allow the steaks to rest for approx. 10 min. before serving.
  • 07 Slice the barbecued fennel and courgette and cut the corn off the barbecued cob.
  • 08 Mix the barbecued vegetables with finely chopped onion, herbs and a little oil, and season the salad with salt and pepper.
  • 09 Serve the salad with the steaks.

All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.

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