Herb & Garlic Crusted Beef

By Shane Dickson

Herb & Garlic Crusted Beef

1 pack Silver Fern Farms New York Strip Steak

Olive oil

50g (1.8oz) butter, melted, plus 50g (1.8oz)  extra, for gravy

1 cup wholemeal breadcrumbs

1 tsp garlic and herb salt

3 tbsp fresh chopped parsley, plus fresh herbs, to serve

Lettuce wedges, mustard, to serve


Remove New York Strip Steak from the fridge and packaging. Drizzle with olive oil and rub with pepper. Allow to bloom for at least 10 minutes.

Preheat barbecue on high for 10 minutes. Season steak with salt and sear for 30 seconds each side. Remove immediately and place in a roasting dish. Set aside to rest.

To make herb and garlic crust, combine butter, breadcrumbs, herb and garlic salt and parsley. Coat steak in crust mixture. Cover the dish with foil then return to barbecue, with the hood down. Cook for 3-4 minutes.

Pour juices from rested steak into a frying pan with extra butter and 1 cup water. Bring gravy to the boil. Continue stirring until it thickens slightly. Season.

Serve with lettuce or seasonal vegetables, herbs and gravy and mustard on the side.



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