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Tag Archives: James Martin

Treacle Glazed Barbecue Steak

I saw this recipe on James Martin’s entertaining new series James Martin’s French Adventure. I acquired the book to go with the series, see here for a link. It’s a tasty take on the traditional barbecue steak, with a sticky treacle glaze.

I cooked with sirloin, a cut I think barbecues well. Any large thick steak would do, thick enough to cut into decent slices once cooked.

The quantities in my recipe are for 2; James’ original recipe is for 4.

Easy to cook, easy to eat!

Ingredients

1/2 baguette

50ml olive oil

1 half of a cut garlic bulb

2 large steaks (sirloin, rib eye, scotch fillet, all work well)

1 tbsp black treacle

A few thyme leaves

A splash of Worcestershire sauce

A couple of drops of Tabasco

2 spring onions

Mixed salad greens to serve

Method

Preheat a barbecue or cast iron grill pan on the stove top, till very hot.

Slice the baguette lengthways, then cut in half crossways. Drizzle with a little of the oil and char both sides on the barbecue or grill pan.  Remove and rub the cut surface of the garlic over the cut side of the baguette. Cover loosely with foil to keep the baguette pieces warm while you cook the steaks.

Pour the remaining oil into a bowl, add the black treacle, thyme and Worcestershire and Tabasco sauces, and mix together.

Cook the steaks on the barbecue or grill pan for about 4 minutes, then baste with the treacle mix and cook for 2 more minutes. Carefully turn the steaks, spoon over some more treacle, leaving a little for drizzling once the the dish is served. Cook for a further 4 minutes. Remove the steaks from the heat and leave to rest.

Cut the spring onions into 2 or 4 pieces lengthways, depending on the size of the onions.  Place on the barbecue or grill pan and cook for 3–4 minutes, turning halfway through.

Place the baguette pieces on a serving platter. I used the grill pan to serve once it had cooled down. Slice the steaks thickly, and put on top of the baguette pieces. Scatter the salad greens and spring onions on the platter. Finish with a drizzle or two of the treacle sauce to serve.

 

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