HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconGarlic Herb Butter Striploin
Garlic-Herb Butter Striploin

Garlic-Herb Butter Striploin

with Kale Caesar and Grilled Broccolini

Long Weekend Grill
Read more

Fire up the grill for an elevated steak night dinner, complete with a creamy, dreamy DIY kale Caesar and tender broccolini. Spoon plenty of garlicky parsley-thyme butter over top for a truly luxurious feast.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

370 g

Striploin Steak

50 g

Butter Medallion


14 g

Parsley and Thyme

1 tbsp

Garlic Puree

113 g

Kale, chopped

2 tbsp


(ContainsEgg/Oeuf, Mustard/Moutarde)

1 unit


½ cup

Parmesan Cheese, shredded


170 g


1 tbsp

Worcestershire Sauce

1 unit

Ciabatta Roll


Not included in your delivery

1 tbsp


0.38 tsp


0.38 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories870 kcal
Fat53 g
Saturated Fat23 g
Carbohydrate42 g
Sugar6 g
Dietary Fiber6 g
Protein58 g
Cholesterol183 mg
Sodium1310 mg
Utensilsarrow down iconarrow down icon
Paper Towel
Small Bowl
Large Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon

Before starting, wash and dry all produce. Remove butter from the fridge and set aside to come up to room temperature. Lightly oil the grill. While you prep, preheat the grill to 500°F over medium-high heat. Strip 1 tbsp thyme leaves (dbl for 4 ppl) from stems, then finely chop. Finely chop parsley. Zest, then juice lemon. Halve ciabatta. Trim ends off broccolini, then cut any larger stalks in half lengthwise, leaving thinner stalks whole. Add broccolini to a plate, then drizzle 1 tbsp oil (dbl for 4 ppl) over top. Season with salt and pepper. Pat steak dry with paper towels. Season with 1/4 tsp salt and 1/4 tsp pepper (dbl both for 4 ppl).


Add softened butter, half the garlic puree, thyme and half the parsley to a small bowl. Season with salt, then stir to combine. Set aside.


Add mayo, 1/2 tsp lemon zest, 2 tbsp lemon juice (dbl both for 4 ppl), remaining garlic puree and Worcestershire sauce to a large bowl. Season with salt and pepper, then whisk to combine. Add kale and remaining parsley. Toss to coat.


Add steak to one side of the grill. Close lid and grill, flipping once, until cooked to desired doneness, 4-6 min per side.**


Meanwhile, add broccolini to the other side of the grill. Close lid and grill, flipping once, until tender-crisp, 3-4 min. When broccolini are almost done, add ciabatta to the grill, cut-side down. Close lid and grill until toasted, 1-2 min. (TIP: Keep an eye on ciabatta so they don't burn!)


Cut ciabatta into 1/4-inch pieces. Add ciabatta croutons and Parmesan to the bowl with kale Caesar salad. Toss to combine. Thinly slice steak. Divide steak, kale Caesar salad and grilled broccolini between plates. Dollop garlic-herb butter over steak.