This is Peter Gimmore's favourite way to accompany a barbecued steak.
Using a mortar and pestle grind the peppercorns, salt and seeds together.
Generously sprinkle over the beef and using your hands massage into the beef.
Coat the beef with a very small amount of olive oil. Your beef is ready to barbecue.
Peel the hard skin off the wasabi root.
Using a traditional shark skin wasabi grater or a microplane grate all of the wasabi root.
Add the wasabi root to the softened butter, add the sea salt and mix well.
Form the butter into a cylinder using cling film and refrigerate until required.
Reduce stock until only 500 mls remain or purchase meat glaze from a gourmet store.
Dressing for grilled vegetables::
Pre-heat the barbecue grill until hot and then turn down to a medium heat.
In a mortar and pestle crush the coriander seeds with two pinches of sea salt.
Add two tablespoons of olive oil and then bruise the basil leaves.
Slowly pour in the rest of the olive oil as you mix.
Allow this dressing to infuse for 15 minutes then strain the oil through a fine sieve.
Discard the solids and then add the zest and juice of the lime to the infused oil.
Whisk well and reserve to dress the cooked vegetables.
Trim, clean and peel all vegetables as necessary.
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.
Once all the vegetables are cooked sufficiently combine them together in a bowl and dress with the basil and lime dressing.
Mix well and place the vegetables on a platter. Serve with your choice of grilled beef, wasabi butter and meat glaze.
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