Steaks, spiced butter and light side dishes
approx. 200 g steak per diner (e.g., beef sirloin, tenderloin, entrecote)
200 g mini asparagus or broccolini
200 g mini truss tomatoes
200 g fresh chantarelles
oil for cooking
150 g butter
1 clove of garlic
2 tbsp of chopped thyme
pinch of black pepper
Take the steaks out of the refrigerator roughly one hour before grilling.
Prepare the spiced butter. Microwave the butter for approx. 10–15 seconds to soften it slightly. Mix in the chopped garlic, thyme and a pinch of black pepper.
Heat the grill. Grill the chantarelles, asparagus, broccoli and tomatoes for approx. 5 minutes turning occasionally. You can season the vegetables with salt and pepper toward the end of cooking. Coating with melted spiced butter also adds a nice touch.
Depending on their thickness and the desired doneness, grill the steaks for approx. 1–3 minutes per side and season with salt and pepper. You can add spiced butter onto the steaks toward the end of grilling or complete the dish with butter on the plate.