Club steak with grilled vegetables

Club steak with grilled vegetables

Total: 1 hr | Active: 30 Min.
Nutritional value / people: 608 kcal
, Fat: 45 g
, Carbohydrate: 8 g
, Protein: 39 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Lemon & mint butter

100g butter, soft
1 organic lemon, use grated zest and 1 tsp of juice
2tbsp peppermint, finely chopped
½tsp salt
a little pepper

Club steak

1tbsp olive oil
1 organic lemon, use grated zest and 1 tbsp of juice
1tsp liquid honey
2 club steaks (beef, approx. 450 g)
½tsp salt
a little pepper


1tsp lemon juice
1tbsp olive oil
2 leek, halved crosswise and lengthwise
1 fennel, cut lengthwise into slices approx. 5 mm thick
¼tsp sea salt
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How it's done

Lemon & mint butter

Combine the butter with all the other ingredients up to and including the pepper, then beat until fluffy for approx. 2 mins. using the whisk on a hand mixer. Shape the butter into a rectangle approx. 1 cm thick between cling film, cover and chill for approx. 30 mins. Cut into cubes and serve with the meat.

Club steak

Combine the oil, lemon zest, lemon juice and honey, coat the steaks with the marinade, season. Charcoal/gas/electric barbecue: Grill over/on a medium heat (approx. 200°C) for approx. 6 mins. on each side. Cover the steaks and leave to rest for approx. 5 mins. Cut away the bones, carve the meat diagonally across the grain.


Combine the lemon juice and olive oil and use to coat the vegetables.

Charcoal/gas/electric grill: Grill the vegetables over/on a medium heat (approx. 200°C) for approx. 3 mins. on each side, season with salt.

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