Steaks, spiced butter and light side dishes

5/5 (3)
Season steaks with delicious spiced butter and add some light veggies and chantarelles.


For four

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


Spiced butter

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.


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