Basil Beef Steaks

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

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


  1. In a pestle and mortar gently crush the garlic and peel the skins off.
  2. Leaving the garlic in the mortar, add the sea-salt and pepper then add the chilli and gently bash to make a creamy paste.
  3. Add the balsamic vinegar to the garlic and chilli paste then add the red wine vinegar and oil.
  4. Stir in the basil leaves and sugar then mix gently until the sugar has dissolved.
  5. Place the beef steaks in a large dish, then pour over the mixture, massaging with your hands the steaks until completley covered.
  6. Cover with clingfilm and place in the fridge for at least an hour (overnight is even better).
  7. Once the steaks have marinated, remove from the fridge and leave until room temperature.
  8. 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.
  9. Rest for a further 2-3 minutes and serve immediatley.



 Tina's recipe is featured in April 2016 issue Hertofrdshire Life Magazine


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