Alive and Cooking
 

Mixed Grill BBQ

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  • 6 lamb cutlets
  • 1 pork medallion steak
  • 2 new york steak
  • 1 red onion,  roughly chopped 
  • 1 clove garlic,  crushed 
  • 1 punnet cherry tomatoes,  roughly chopped 
  • ½ bunch basil 
  • 1 ½ tbsp jalapeños 
  • Continental flour
  • Unsalted butter 
  • 150 g tinned crushed tomatoes 
  • 1 loaf crusty bread, sliced 
  • Malt vinegar 
  • Salt and pepper 
  • Extra virgin olive oil 

To make the relish, in a pan or on a barbecue plate add  a knob of butter and a splash of oil. Slide on the onion,  garlic,  jalapeños,  a sprinkle of salt and cook until slightly coloured.  Add the tomatoes, basil, tinned tomatoes, a good splash of vinegar and cook until thick and sticky.  

In a bowl of flour, add a sprinkle of salt and pepper.  Sprinkle the meat with salt and pepper, then coat the meat in the flour. In a pan or on a barbecue plate, cook the meat to your liking. Serve everything on a platter with slices of bread on the side. 

Serves 6

Mixed Grill BBQ