Grilled Steak, Sliced Garlic Butter and Spring Greens

A deliciously easy grilled steak dish, served with garlic butter and fresh greens.


Serves 4

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  • 2 x 400g  sirloin steaks with fat on (ask your butcher for a thick cut) each steak serves 2
  • salt, pepper
  • olive oil
  • 1 sprig fresh rosemary, leaves chopped

For the butter:

  • 10 peeled garlic cloves, cut into thin slices
  • 80g butter

For the greens:

  • 100g tender stem broccoli
  • 200g asparagus
  • 100g baby spinach, washed
  • 60g fresh peas
  • 10g fresh mint leaves, coarsely chopped
  • 20g butter
  • salt and pepper


Place a large casserole of water (about 3L) over a hot flame, add 1 tablespoon of salt and bring to the boil. When the water boils, blanch the asparagus first, for 4 minutes. Remove the asparagus with a slotted spoon and plunge into cold water to refresh. Blanch the broccoli in the same water for 7 minutes, remove with a slotted spoon and plunge into cold water to refresh.

Place a Le Creuset Signature Square Skillet Grill on medium heat. Season the 2 thick steaks generously with salt, pepper and rosemary, add a slight drizzle of olive oil. Place the steaks next to each other, fat-side down first as to slowly render and cook it. This should take about 5 minutes. When the fat has cooked, remove the steaks and clean the griddle, replace on high heat. Sear the steaks (this time on the meat side) for about 4 minutes on each side. Remove the steaks from the grill and place on a plate, cover with foil and rest for 10 minutes.

Meanwhile, place a Le Creuset Signature Buffet Casserole on medium heat. Add the butter. Add the spinach and a pinch of salt, the spinach will wilt quickly. Add the peas, then add the asparagus and broccoli. Toss everything and add the mint. Remove from the heat and set aside.

To make the butter, place the 80g of butter in a saucepan and melt. Add the sliced garlic and gently cook until golden. Remove the meat from the plate and slice. Serve with the greens, and drizzle with the garlic butter.

Image and recipe courtesy of Chef Franck Dangereux.