Steak Grazing Platter with Balsamic Flavour Pearls

Our Steak Grazing Platter with Balsamic Flavour Pearls is just fabulous if you’re after an easy way to entertain in a casual setting. We’ve added a selection of delicious things that can easily be piled on to a grilled slice of baguette.

Feel free to use this as a serving suggestion and mix and match ingredients to what suits your tastebuds. Meat-free is a popular option too. What I really like about this dish is that everything is served either cold or at room temperature so your platter can be ready well ahead of your guests arriving. Leaving time to actually get ready or do a little last minute tidying up. 

What you’ll need

To Grill

• Steak – we used a lovely dry aged Rump – allow 100g per person 
• Baguette – sliced (extra bread is always good to help fill everyone up)
• Asparagus – trim the woody ends
• Potato – par-cook and slice
• Spanish Onion – thick slice
• Mushrooms – thick slice
• Olive Oil
• Salt & Pepper
• Garlic (or not)
• Thyme

Cold Items

• Tomatoes – slice
• Fresh Mozzarella (or other soft Cheese) – slice
• Basil – pick a few leaves
• Rocket – wash
• Aioli or Mayonnaise
• Balsamic Flavour Pearls

To do

I like to par cook the potatoes before grilling them. You can simply wash and slice the potatoes (around 1cm thick), spread a layer of them onto a plate and microwave until a little soft. Or bring them to a gentle simmer in a pot of salted water until you are able to insert a skewer or fork easily into one. Slice them once they are cool. Set aside until ready to grill.

We lightly blanched our Asparagus in salted water then refreshed it in ice cold water to keep them nice and green. You can always grill them on the BBQ with the rest of the items if you prefer.

Next

Lets get everything grilled and allow it time to cool a little before we plate it up for our guests. Pop your BBQ or grill plate on so that it’s nice and hot. Put a large baking tray near your cooking area for the goodies once they are cooked.

A basting oil will give everything a lovely flavour. Simply crush the Garlic, chop some Thyme and combine with around 3/4 cup Olive Oil. You will need a pastry brush to ‘paint’ the flavoured oil on to everything before grilling. Have your Salt & Pepper handy too.

Now simply give your items a light brush of the basting oil and pop them onto the BBQ. Season them while they are cooking. Allow them to get nice dark grill marks on both sides before placing them onto your tray to cool.

When cooking your Steak, cook it a little less than you perhaps normally would as once it rests it will continue to cook a bit more. I quite enjoy a rare steak but do what suits you. We won’t slice this until we are ready to create the platter.

*Yes you could have all of these in plastic takeaway containers ready to assemble at a picnic.

Time to serve

This is the perfect dish to use that lovely large platter or tray that you have in the cupboard! 

First we need to slice the cooled Steak. Using a nice sharp knife simply slice on a slight angle and place directly on to your platter. Next lets add a handful of Rocket and a bowl of Aioli or Mayonnaise. Then the sliced Tomatoes and Mozzarella (Caprese style) intermingled with some fresh Basil.

 Add the rest of your grilled items in nice piles. Lastly add the Asparagus (this will give a little height to your plate) and liberal amount of Balsamic Flavour Pearls to finish your platter. 

Until next time

From the Peninsula Larder Team

“I just don’t want to look back and think I could’ve eaten that.” 

 

– Unknown

 

**If you’d prefer a different flavour…take a peek at our other flavours, just click HERE There are plenty of others to choose from.