For those who like grilling on an open charcoal pit we’ve got the perfect recipe. These amazing juicy, tender steaks with a herb butter on top will satisfy everyone!

Serves: Preparation time: 15′ Cooks in: 30′ Ready in: 45′

4 beef sirloin steaks, 1½ inches thick
1 cup red dry wine of good quality
3 tbsp soya sauce
2 tbsp Worcestershire sauce
1 tbsp fresh ginger grated
1/2 cup extra-virgin olive oil
sea salt flakes, freshly ground black pepper

For the garlic-herb butter
250 g butter, at room temperature
1 garlic clove, crushed
1 tsp dried oregano
a few fresh basil leaves
1 tbsp parsley, finely chopped

Step 1
Butter: Beat all ingredients to a smooth paste. Give it the shape of a roll using a membrane. Refrigerate until really cold.

Step 2
Pat dry meat. In a large oven-proof pan mix wine with sauces and ginger. Transfer steaks and toss until covered with the marinade on both sides. Cover with membrane and refrigerate for 2 hours (turn them 1-2 in the meantime).

Step 3
Pat dry steaks and allow to come at room temperature for 1 hour. Prepare hot coals at least 30 min. before cooking. Grill the steaks over a moderate fire to prevent them from drying out, turning them regularly. They will take 10-15 minutes to cook through. Allow to sit for 1 minute, then season with salt and serve with butter on top.

Photo: – Styling: Κ. Lykouresi – Food styling: Makis Georgiadis

Και η συνταγή στα ελληνικά: Μοσχαρίσιες μπριζόλες με αρωματικό βούτυρο

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