BBQ Whisky Rib-eye Steak with Cucumber and Melon Salad

5 2 ratings
Total time 145 mins
10 mins preparation time
120 mins marinating time
15 mins cooking time

Tender rib-eye steak marinated in Kikkoman Soy Sauce, maple syrup and sweet spices. Baste while it cooks on the BBQ with the amazing whisky and orange glaze! The cool and refreshing Cucumber and Melon salad is the perfect bbq accompaniment.

Ingredients

4 portion(s)
4 
rib-eye steaks (approx. 1.2–1.4 kg)

For the marinade:

1 
vanilla pod seeds
Freshly ground pepper
 ½ tsp
thyme, chopped
2 pinch
of ground cinnamon
4 tbsp
olive oil
1 ½ tsp
maple syrup

For the basting sauce:

1 
small shallot
1 
garlic clove
3 ½ tbsp
whisky
100 ml
orange juice
Freshly ground pepper

For the salad:

2 
mini cucumbers
1 
small melon (e.g. Cantaloupe, watermelon, honeydew melon)
200 g
feta
2 
red sweet pointed peppers
2 tbsp
olive oil
2 ½ tbsp
white wine vinegar
1 ½ tsp
honey
Freshly ground pepper

For the soy sauce & herb butter:

1 
garlic clove
2 
stems of basil leaves
250 g
softened butter
3 tbsp
grated Parmesan
1 tbsp
maple syrup
Lemon pepper or black pepper
Nutritional facts (per portion): 2025 kJ  /  483 kcal
28.4 g Fat
26.2 g Protein
21.2 g Carbohydrates

Preparation

Step 1

Pat the steaks dry. To prepare the marinade, mix all the marinade ingredients together and brush over the steaks. Place in the fridge for at least 2 hours.

Step 2

For the basting sauce, peel the shallot and garlic and blend until smooth with the whisky, orange juice and soy sauce. Season with pepper to taste and place in the fridge until needed.

Step 3

To prepare the salad, wash the cucumber and slice finely. Halve the melon, remove the seeds and dice the flesh. Crumble the feta. Halve the peppers, removing the seeds and core. Wash and cut into rings.  

Step 4

To prepare the dressing, use a blender to blend 1–2 tablespoons of cubed melon, the olive oil, vinegar, soy sauce and honey together. Season with pepper. Add the dressing to the salad and toss.

Step 5

To prepare the soy sauce & herb butter, peel and finely chop the garlic. Wash the basil, pat dry and remove the leaves. Cut the leaves into thin strips. Mix the garlic, basil, soy sauce, Parmesan and maple syrup with the butter and season with pepper.

Step 6

Place the steaks on the barbecue (closing the lid, if your barbecue has one). Cook for as long as desired (see tip), basting the steaks with the whisky and orange sauce. Serve with the soy sauce & herb butter alongside the salad.

Tip:

The marinade also tastes fantastic on barbecued pork belly.

Everyone has a favourite way of enjoying their steak. The following summary gives you a guideline for the core temperature of your steaks. You can measure the core temperature using a core temperature probe. The probe should be inserted into the middle of the steak, avoiding any bones and not pushed all the way through.

Rare: 48–52°C
Medium-rare: 52–55°C
Medium: 55–59°C
Well-done: 60–62°C

Recipe-ID: 867

Recipe as PDF

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Pat the steaks dry. To prepare the marinade, mix all the marinade ingredients together and brush over the steaks. Place in the fridge for at least 2 hours.

For the basting sauce, peel the shallot and garlic and blend until smooth with the whisky, orange juice and soy sauce. Season with pepper to taste and place in the fridge until needed.

To prepare the salad, wash the cucumber and slice finely. Halve the melon, remove the seeds and dice the flesh. Crumble the feta. Halve the peppers, removing the seeds and core. Wash and cut into rings.  

To prepare the dressing, use a blender to blend 1–2 tablespoons of cubed melon, the olive oil, vinegar, soy sauce and honey together. Season with pepper. Add the dressing to the salad and toss.

To prepare the soy sauce & herb butter, peel and finely chop the garlic. Wash the basil, pat dry and remove the leaves. Cut the leaves into thin strips. Mix the garlic, basil, soy sauce, Parmesan and maple syrup with the butter and season with pepper.

Place the steaks on the barbecue (closing the lid, if your barbecue has one). Cook for as long as desired (see tip), basting the steaks with the whisky and orange sauce. Serve with the soy sauce & herb butter alongside the salad.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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