Cowboy Steak with Coffee and Chipotle Butter, an Orange and Watercress Salad and Quick Pickled Shallots

22 Jun 2022

50 Minutes | easy | Serves 2

A cowboy steak is a bone in rib eye that’s at least 2 inches thick and will serve at least 2 people once sliced. Using the Outback meat thermometer ensures that the steak is cooked accurately, as it can be much harder to judge the doneness of a thicker cut of meat like this one. We have served this steak with a coffee and smoky chipotle butter, which adds another layer of deep flavour to the steak when it’s poured over just before serving. Make sure to rest the steak for at least 20 minutes before slicing and serving.

Ingredients

  • 1 cowboy steak
  • 100g butter, softened
  • 2 teaspoons chipotle hot sauce, or to taste
  • 1 teaspoon dried instant coffee
  • ½ teaspoon lime juice
  • 2 shallots, peeled and cut into fine rings
  • 70ml rice vinegar
  • 170ml tap hot water
  • 25g caster sugar
  • 2 teaspoons sea salt
  • 100g watercress
  • 2 oranges, segmented
  • 2 tablespoons orange juice
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice

Directions

1.

Make the coffee

Make the coffee and chipotle butter by combining the butter, chipotle hot sauce, instant coffee and lime juice in a mini blender and whizzing until well combined and smooth (alternatively you can do this by hand). Wrap and set aside in the fridge to firm up a little.

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2.

Combine the rice

Combine the rice vinegar, sugar, salt and water and stir until combined. Add the shallot rings and set aside.

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3.

Heat two gas burners

Heat two gas burners on the Jupiter Outback BBQ and set the heat to high. Rub the steak lightly with oil and season very well with salt. Place the meat thermometer sideways into the meat, in order to get an accurate reading (the steak is not thick enough to insert it from the top-down).

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4.

Sear the steak briefly

Sear the steak briefly on both sides to brown it, then move to the cooler side of the BBQ.
Close the lid and cook until the meat thermometer tells you that the steak has reached your desired temperature.

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5.

While the steak is resting

While the steak is resting, make the dressing for the salad by combining the orange juice, olive oil, chilli flakes and honey with some salt in a clean lidded jar or bowl and shake or whisk to combine. Combine this with the orange segments.

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6.

Combine

Combine the watercress and dressed orange segments in a bowl and toss. Add a few of the pickled shallots to the salad, and serve the rest alongside the other components. Slice the steak and top with some of the coffee and chipotle butter.

7.

Cooking

Cooking a larger cut of meat like this is means you can share one steak between two people, ensuring it’s cooked to perfection using the Outback BBQ probe thermometer.

Recipe Author

Recipe Author

Helen Graves

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ techniques.

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