Emma Sharpen up your BBQ Skills and try this ultimate BBQ Scotch Beef Steak Sharing Board
We joined Make it Scotch with Chef and Food Stylist Bethany Ferguson and BBQ expert Bill Whelan to find out how to have a delicious BBQ this summer, make the ultimate BBQ Scotch Beef Steak Sharing Board and find out why we should Make it Scotch.
Why Make it Scotch?
To carry the Scottish red meat industry’s three premium brands Scotch Beef UK GI, Scotch Lamb UK GI and Specially Selected Pork, livestock must have been born, reared and slaughtered in Scotland and spent their entire life on Quality Meat Scotland Assured holdings.
This whole of life brand eligibility is delivered by a suite of assurance schemes which cover the full supply chain: Cattle, Sheep and Pig Feeds, Haulage, Auction Market and Processor.
Make the most of summer with this ultimate guide to unforgettable BBQs.
Discover the best cuts of Scotch Beef, Scotch Lamb and Specially Selected Pork to buy from your local butcher, top tips on how to grill and loads of delicious recipes to take your BBQ to the next level in this handy guide here.
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Ultimate BBQ Scotch Beef Sharing Board
Ingredients
2 Scotch Beef ribeye steaks
1 tbsp Worcestershire sauce
1 tbsp olive oil
1/4 tsp each of salt and pepper
For the board:
Few handfuls rocket
2 little gem lettuces, halved and charred 200g cherry tomatoes
1 tsp olive oil
Pinch of salt and pepper
For the cowboy butter:
50g unsalted butter, softened
4 crushed garlic cloves
1 lemon, zest
Small handful of chives, finely chopped
1 tsp smoked paprika
1/2 to 1 tsp chilli flakes (depending on how spicy you like it)
1 tsp Dijon mustard
4 tsp each of salt and pepper
For the ultimate potato salad with bacon and mustard:
375g baby potatoes
1/2 tbsp olive Oil
Pinch of salt and pepper
3 rashers of back bacon
1/2 tbsp wholegrain mustard
1/2 tbsp honey
1/2 tbsp apple cider vinegar or white wine vinegar
1/4 tsp garlic granules
Small handful of chives, finely chopped
For the Greek yoghurt coleslaw:
1/24 small sweetheart or white cabbage, finely shredded
1 carrot,peeled and grated
1/2 small red cabbage finely shredded
1/2 red onion, finely sliced
100g low fat Greek yoghurt
1/2 tbsp apple cider vinegar or white wine vinegar
1/2 tbsp Dijon mustard
1/4 tsp garlic granules
Small handful of chives, finely chopped.
Method
Start by making the “cowboy” butter. Put the softened butter in a small bowl and add the remaining ingredients.
Mix well with a fork until combined then spoon the butter onto a piece of cling flm and roll tightly into a sausage, twisting the ends so it is tightly wrapped.
Place in the fridge to harden for 1 hour while you prepare the rest of the recipe.
Fry, grill or air fry the bacon until crispy. Set aside on kitchen paper Halve the potatoes or quarter if large Add to a bowl with the olive oil, salt and pepper. Toss well so the potatoes are coated in the oil and seasoning and airfry at 200°C for 30-35 minutes until golden and crispy shaking the basket halfway through.
While the potatoes are cooking, add all the ingredients for the coleslaw to a large bowl and mix well. Taste and season with salt and pepper if required.
Once the potatoes are golden and crispy, add to a bowl with the remainder of the ingredients and mix well so they are coated in the dressing.
Drizzle the cherry tomatoes with 1 tsp olive oil and season with a pinch each of salt and pepper. Roast in the oven or air fryer for 6-8 minutes until they are just starting to burst.
Remove the steaks from the fridge 30 minutes before you are ready to cook so they can come up to room temperature. If barbecuing the steaks, prepare your BBQ so it is up to temperature.
Rub the steaks with the olive oil and season with salt and pepper. If cooking indoors. heat a griddle pan over a high heat.
Whether cooking on the BBQ or in a pan, fry the steaks for – 2 minutes on each side for pink meat (depending on the thickness). During the last minute of cooking, slice the butter into two coins and add them to the pan with the Worcestershire sauce. Baste the steaks in the butter then remove to board, cover with foil and leave to rest for 5 minutes.
Assemble your sharing board with some charred lettuce, rocket leaves and the roasted cherry tomatoes. Slice the steaks and arrange on the board, spooning over any resting juices and remaining melted cowboy butter. Serve with the coleslaw and potato salad on the side.
Ultimate BBQ Scotch Beef Sharing Board
Ingredients
- 2 Scotch Beef ribeye steaks
- 1 tbsp Worcestershire sauce
- 1 tbsp olive oil
- 1/4 tsp each of salt and pepper
- For the board:
- Few handfuls rocket
- 2 little gem lettuces halved and charred 200g cherry tomatoes
- 1 tsp olive oil
- Pinch of salt and pepper
- For the cowboy butter:
- 50 g unsalted butter softened
- 4 crushed garlic cloves
- 1 lemon zest
- Small handful of chives finely chopped
- 1 tsp smoked paprika
- 1/2 to 1 tsp chilli flakes depending on how spicy you like it
- 1 tsp Dijon mustard
- 4 tsp each of salt and pepper
- For the ultimate potato salad with bacon and mustard:
- 375 g baby potatoes
- 1/2 tbsp olive Oil
- Pinch of salt and pepper
- 3 rashers of back bacon
- 1/2 tbsp wholegrain mustard
- 1/2 tbsp honey
- 1/2 tbsp apple cider vinegar or white wine vinegar
- 1/4 tsp garic granules
- Small handful of chives finely chopped
- For the Greek yoghurt coleslaw:
- 1/24 smalls weetheart or white cabbage finely shredded
- 1 carrot peeled and grated
- 1/2 small red cabbage finely shredded
- 1/2 red onion finely sliced
- 100 g low fat Greek yoghurt
- 1/2 tbsp apple cider vinegar or white wine vinegar
- 1/2 tbsp Dijon mustard
- 1/4 tsp garlic granules
- Small handful of chives finely chopped.
Instructions
- Method
- Start by making the "cowboy" butter. Put the softened butter in a small bowl and add the remaining ingredients.
- Mix well with a fork until combined then spoon the butter onto a piece of cling flm and roll tightly into a sausage, twisting the ends so it is tightly wrapped.
- Place in the fridge to harden for 1 hour while you prepare the rest of the recipe.
- Fry, grill or air fry the bacon until crispy. Set aside on kitchen paper Halve the potatoes or quarter if large Add to a bowl with the olive oil, salt and pepper. Toss well so the potatoes are coated in the oil and seasoning and airfry at 200°C for 30-35 minutes until golden and crispy shaking the basket halfway through.
- While the potatoes are cooking, add all the ingredients for the coleslaw to a large bowl and mix well. Taste and season with salt and pepper if required.
- Once the potatoes are golden and crispy, add to a bowl with the remainder of the ingredients and mix well so they are coated in the dressing.
- Drizzle the cherry tomatoes with 1 tsp olive oil and season with a pinch each of salt and pepper. Roast in the oven or air fryer for 6-8 minutes until they are just starting to burst.
- Remove the steaks from the fridge 30 minutes before you are ready to cook so they can come up to room temperature. If barbecuing the steaks, prepare your BBQ so it is up to temperature.
- Rub the steaks with the olive oil and season with salt and pepper. If cooking indoors. heat a griddle pan over a high heat.
- Whether cooking on the BBQ or in a pan, fry the steaks for - 2 minutes on each side for pink meat (depending on the thickness). During the last minute of cooking, slice the butter into two coins and add them to the pan with the Worcestershire sauce. Baste the steaks in the butter then remove to board, cover with foil and leave to rest for 5 minutes.
- Assemble your sharing board with some charred lettuce, rocket leaves and the roasted cherry tomatoes. Slice the steaks and arrange on the board, spooning over any resting juices and remaining melted cowboy butter. Serve with the coleslaw and potato salad on the side.
