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Club steak with grilled vegetables
30 m active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 608
  • Fat about 45g
  • Carbohydrates about 8g
  • Protein about 39g
This is needed
This is needed for 4 people
Lemon & mint butter
  • 100 g butter, soft
  • 1 organic lemon, use grated zest and 1 tsp of juice
  • 2 tbsp peppermint, finely chopped
  • 0.5 tsp salt
  • a little pepper
Club steak
  • 1 organic lemon, use grated zest and 1 tbsp of juice
  • 1 tbsp olive oil
  • 1 tsp liquid honey
  • 2 club steak (beef, approx. 450 g)
  • 0.5 tsp salt
  • a little pepper
Vegetables
  • 1 tsp lemon juice
  • 1 tbsp olive oil
  • 2 leek, halved crosswise and lengthwise
  • 1 fennel, cut lengthwise into slices approx. 5 mm thick
  • 0.25 tsp sea salt
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And that's how it's done
And that's how it's done
Lemon & mint butter
Combine the butter with all the other ingredients up to and including the pepper, then beat until fluffy for approx. 2 mins. using the whisk on a hand mixer. Shape the butter into a rectangle approx. 1 cm thick between cling film, cover and chill for approx. 30 mins. Cut into cubes and serve with the meat.
Club steak
Combine the oil, lemon zest, lemon juice and honey, coat the steaks with the marinade, season. Charcoal/gas/electric barbecue: Grill over/on a medium heat (approx. 200 °C for approx. 6 mins. on each side. Cover the steaks and leave to rest for approx. 5 mins. Cut away the bones, carve the meat diagonally across the grain.
Vegetables
Combine the lemon juice and olive oil and use to coat the vegetables. Charcoal/gas/electric grill: Grill the vegetables over/on a medium heat (approx. 200 °C for approx. 3 mins. on each side, season with salt.