A delicious dish with the aroma and aromatic taste of beautiful basil. The basil bringing out the rich flavours of the beef with a hint of chilli heat. For best results, grill over hot coals served with chips and a crispy salad, perfect for entertaining!
Basil Beef Steaks
Preparation time 1 hour ( includes marinade time)
Cooking time approx 5 minutes
Serves 4 people
2 tablespoons basil leaves
4 beef steaks (rump or ribeye)
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
2 cloves garlic
1 tablespoon rapeseed oil
1 teaspoon caster sugar
1 small red chilli (deseeded)
Salt and pepper
- In a pestle and mortar gently crush the garlic and peel the skins off.
- Leaving the garlic in the mortar, add the sea-salt and pepper then add the chilli and gently bash to make a creamy paste.
- Add the balsamic vinegar to the garlic and chilli paste then add the red wine vinegar and oil.
- Stir in the basil leaves and sugar then mix gently until the sugar has dissolved.
- Place the beef steaks in a large dish, then pour over the mixture, massaging with your hands the steaks until completley covered.
- Cover with clingfilm and place in the fridge for at least an hour (overnight is even better).
- Once the steaks have marinated, remove from the fridge and leave until room temperature.
- Cook on a hot coals or a medium pre-heated grill or griddle for 2-3 minutes (depending on the thickness of your steaks) each side.
- Rest for a further 2-3 minutes and serve immediatley.
Tina's recipe is featured in April 2016 issue Hertofrdshire Life Magazine www.hertfordshirelife.co.uk