This is Peter Gimmore's favourite way to accompany a barbecued steak.


  • Seasoning

  • 4 tablespoons Cambodian peppercorns

  • 2 tablespoons sea salt

  • 1 teaspoon celery seeds

  • Wasabi butter

  • 100 gms fresh Tasmanian wasabi root

  • 250 gms unsalted butter (softened)

  • 2 generous pinches of sea salt

  • Meat Glaze

  • 10 litres premium beef stock

  • Reduce stock until only 500 mls remain or purchase meat glaze from a gourmet store.

  • Warm grilled vegetable salad

  • 2 bunches baby leeks

  • 2 bunches white asparagus

  • 2 bunches small purple onions

  • 20 baby zucchinis with flowers

  • 250 gms shiitake mushrooms

  • 1 small head cauliflower

  • 2 bunches purple dutch carrots

  • 100 mls virgin olive oil

  • Sea salt

  • Dressing for grilled vegetables:

  • 20 basil leaves

  • 1 lime

  • 2 tablespoons coriander seeds

  • 200 mls extra virgin olive oil

  • Sea salt


  • Seasoning:

  • 1.

    Using a mortar and pestle grind the peppercorns, salt and seeds together.

  • 2.

    Generously sprinkle over the beef and using your hands massage into the beef.

  • 3.

    Coat the beef with a very small amount of olive oil. Your beef is ready to barbecue.

  • Wasabi butter:

  • 1.

    Peel the hard skin off the wasabi root.

  • 2.

    Using a traditional shark skin wasabi grater or a microplane grate all of the wasabi root.

  • 3.

    Add the wasabi root to the softened butter, add the sea salt and mix well.

  • 4.

    Form the butter into a cylinder using cling film and refrigerate until required.

  • Meat Glaze:

  • 1.

    Reduce stock until only 500 mls remain or purchase meat glaze from a gourmet store.

  • Dressing for grilled vegetables::

  • 1.

    Pre-heat the barbecue grill until hot and then turn down to a medium heat.

  • 2.

    In a mortar and pestle crush the coriander seeds with two pinches of sea salt.

  • 3.

    Add two tablespoons of olive oil and then bruise the basil leaves.

  • 4.

    Slowly pour in the rest of the olive oil as you mix.

  • 5.

    Allow this dressing to infuse for 15 minutes then strain the oil through a fine sieve.

  • 6.

    Discard the solids and then add the zest and juice of the lime to the infused oil.

  • 7.

    Whisk well and reserve to dress the cooked vegetables.

  • 8.

    Trim, clean and peel all vegetables as necessary.

  • 9.

    Lightly dress the vegetables with virgin olive oil and sprinkle with sea salt. Grill all the vegetables until lightly charred and softened. Some vegetables will need longer on the grill so remove the more delicate vegetables earlier to a large bowl.

  • 10.

    Once all the vegetables are cooked sufficiently combine them together in a bowl and dress with the basil and lime dressing.

  • 11.

    Mix well and place the vegetables on a platter. Serve with your choice of grilled beef, wasabi butter and meat glaze.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 830kj
  • Fat Total 62g
  • Saturated Fat 21g
  • Protein 32g
  • Carbohydrate 42g
  • Sugar 15g
  • Sodium 3926mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Apply the rub before you seal the meat, glaze the beef after it has been removed from the grill and add the wasabi butter upon serving. For barbecuing beef I prefer to select a cut that is well marbled such as Grass fed Angus, Grain fed Angus, Dry aged F1 or Full blood Wagyu. If you cannot find fresh wasabi root you could substitute with fresh horseradish root.

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