The weekend was just glorious and I grasped the opportunity to have a BBQ. Even Monday was lovely – so more BBQ! But by the time I got home it was cloudy and more-than-a-little chilly. Too late – fillet steak had already been purchased! So we went ahead anyway, and ate indoors.
The fillet steaks were rubbed with a herb and chive steak rub. The jar of rub was given to us by a foody friend as part of our fabulous food-oriented Christmas loot. I used it on steak before, and it works really well. These steaks were gonna be pretty good – fillet is worth it! But the rub was a good addition. The steaks were cooked to medium rare, and even Mum liked it (she’s not too keen on rare meat); rare and soft, but not bloody.
These skewers were made up of chunks of courgette, plus whole mushrooms. The marinade this time was some yummy salad dressing we cracked open at the weekend: bramble and juniper. It made the BBQ a bit smokey, but it added a nice sweet flavour to the skewers.
I also skewered the asparagus tips on to two skewers, so they looked like a raft. They cooked up pretty well on the BBQ, and I particularly enjoyed them being a little charred.
Once we served up the meat and vege (with a baked potato on the side) we popped dessert on the BBQ – watch this space…
Slimming World Syns: the steak and vege were all Syn Free – apart from the marinade. Vege doesn’t need a marinade for the BBQ, but you could use soy sauce and a little tomato puree to keep it Syn Free.