Steak with Gruyère
Steak with Gruyère
Charred steak with a tasty cheese filling, which melts deliciously if the steak is well done. A summer herb salad makes an ideal accompaniment
Serves 4
Preparation time: 2 hours 15 minutes, cooking time: 5 - 10 minutes
Ingredients
750g (1 ½ lb) piece rump steak or 2 sirloin steaks, about 4cm (1 ½ inches) thick
salt and pepper to taste
90g (3oz) gruyère cheese, grated
1 tablespoon coarse-grain mustard
2 cloves garlic, crushed
2 tablespoons olive oil
2 tablespoons red wine
few thyme sprigs
Preparation
- Make a horizontal slit through the lean edge of the steak to make a pocket, then season inside.
- Mix the gruyère mustard and 1 clove garlic together in a bowl, then use to fill the pocket and sew up.
- For the marinade, mix the oil, vine, thyme and remaining garlic together in a shallow dish. Add the steak and spoon the marinade. Leave for 2 hours.
- Lift the steak out of the marinade. Barbecue, basting occasionally with the marinade, for 5-10 minutes each side, depending on how you like your steak cooked.
- To serve, cut the steak into 1cm (½ inch) slices
For Tips and hints click here
