Ingredients (Serves 4)
4 steaks, totalling approx. 1 kg - Salt and freshly ground pepper
250g soft butter
Zest from 1 organic lemon – 1 small sprig of chervil
4 carrots – 1 squash
2 red peppers – 1 bundle of green asparagus
4 tbsp balsamic vinegar – 100 ml olive oil
½ bundle of broad leaved parsley
Salt and freshly ground pepper
Mix butter, finely shredded zest, salt and pepper. Mix in the chopped chervil. Fill small bowls with the butter and place them in the fridge.
Season the meat well with salt and pepper. Fry the steaks on a Morsø Grill Pan about 3 minutes on each side. Grill the fatty edge first, remember all 4 sides. Allow the meat to rest for 10 minutes while you grill the vegetables. Prepare for serving.
Cut the carrots and squash in thin slices lengthwise. Clean the peppers and cut each one into 4 pieces. Break off the woody ends of the asparagus.
Fry all the vegetables on a hot pan (fx Morsø Frying Pan) in the Forno until they are tender. They need about 4 minutes on each side.
Mix the balsamic and oil with salt and pepper. Rinse the parsley and chop it coarsely. Toss the grilled vegetables with dressing and parsley. Cut the meat into thin slices and season with salt. Serve the meat with the grilled vegetables and the bowls with the herb butter.
Tip: Morsø Frying Pan and Grill Pan are good to use in the Forno – they can stand the heat and have good handles. Use the heat-resistant Morsø Grill Gloves for putting the pans in and taking them out.