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Grilled Striploin Steak with Herb & Gruyère Crust

serves
4
prep
15 mins
cook
15 mins
difficulty
Easy
ingredients
  • 4 x 220g striploin steaks
  • Salt and freshly ground black pepper
  • 1 tbsp olive oil
  • For the Herb and Gruyère Crust:
  • 40g butter
  • 40g fresh breadcrumbs (brioche crumbs if available)
  • 40g Gruyère cheese, finely grated
  • 20g basil, finely chopped
  • 20g curly parsley, finely chopped
  • 1 ¼ tsp Worcestershire sauce
  • Cracked black pepper, to taste
method
  • Place all the herb crust ingredients into a food processor and blend until smooth and well combined. Turn mixture out onto greaseproof paper. Cover with a second sheet and roll to approx. 3mm thickness. Chill for 10 minutes until firm, then cut into portions sized to match your steaks. The crust can also be frozen for up to 2 months, which makes it ideal for prepping ahead.
  • Season steak with salt and pepper. Cook for 4 to 6 minutes each side on a griddle pan or until cooked to your liking. Remove steaks and rest for 3 to 4 minutes.
  • Top each steak with a piece of the rolled herb crust that has been cut to the same size as the steak. Place under a preheated grill until crust has lightly browned. Remove from grill and serve immediately alongside a helping of mashed potatoes and steamed vegetables
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