6tbspBertolli with Butter and Olive Oilslightly softened
1tbspBertolli with Butter and Olive Oil
1green bell pepperde-seeded and sliced
1yellow bell pepperde-seeded and sliced
1red onionpeeled and sliced
1ruby grapefruitskin removed, sliced into 1cm slices
1tbspsoft brown muscovado sugar
8cherry tomatoescut into quarters
Preheat your griddle or frying pan on a high heat.
Place the coffee, sugar, cumin, thyme, paprika, salt, pepper and garlic powder on a plate. Mix together. Place the steaks on the plate and cover on both sides with the spice mix.
Melt the butter on the griddle and add the steaks. Cook for 3-5 minutes on each side, depending on how well-cooked you like your steaks. I had quite thick steaks, so I cooked for 3 1/2 minutes each side for medium rare. Once cooked, place on a board to rest for 5-10 minutes.
Whilst the steaks are cooking, make the bulgur wheat. Place the bulgur wheat in saucepan with the crumbled stock cubes, top with boiling water, so the water comes to approx 1 inch over the top of the bulgur wheat. Stir, bring back to the boil, then simmer for 8-10 minutes until tender. Drain any excess water off. Leave to cool for a few minutes, then stir through the parsley, mint and thyme.
Now make the butter. Add all of the ingredients for the spiced butter together and mix until well combined. Place in the fridge for a couple of minutes to chill whilst you finish off the rest of the dish.
Melt the remaining 1 tbsp of butter on the griddle (or in a pan) on a high heat. Add the peppers (green and yellow) and the red onion and cook for 3-4 minutes until lightly charred. Remove from the heat.
Dust the grapefruit in the brown sugar and place the grapefruit on the hot griddle. Cook for 1 minute on each side until lightly charred. Remove from the heat.
Now it's time to assemble. Divide the herby bulgur wheat between four bowls. Top with the peppers, onions, grapefruit, tomatoes and radish slices.
Slice the steaks into 1/4 inch slices and arrange on the bowls. Place 1 tbsp of the herby butter on top of each of the pile of steak slices.