Garlic Butter BBQ Board

Ingredients

Garlic butter:

125g Westgold Salted Butter, soft

2-3 cloves garlic, crushed

2 Tbsp chopped parsley

Sea salt & black pepper

Pink peppercorns to sprinkle

BBQ Board:

300g thick cut ribeye

2 courgettes, thick cut

2 baby eggplants, halved

6 vine tomatoes

1 bunch spring onions

8 Swiss brown mushrooms

8 slices brown bread

gherkins, sliced

Olive oil for brushing

Salt and pepper

Method

Garlic butter:

Place all the ingredients into a bowl and mix until combined.  Cover and leave at room temperature until ready to serve.

Note: if you prefer a milder garlic taste, fry the garlic in a little butter first then mix it with the rest of the ingredients.

BBQ Board:

Heat a chargrill pan or BBQ to high.  Season the steak, brush with olive oil, and cook 5-8 mins each side until cooked to your liking. Take off the heat and allow to rest while you cook the vegetables. 

Brush the courgettes, eggplants, tomatoes, spring onions, mushrooms and bread with olive oil and season.  Cook for 2-3 minutes each side.  Take off the heat and place on a paper towel while you prepare the board. 

Spread the garlic butter down the centre of the board and arrange the vegetables, gherkins, and bread around the edge.  Slice the steak and add to the board. 

Garnish with extra fresh herbs if desired.  Serve immediately.