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Flavoured Butters and Marinades for the Barbecue

Barbecue Butters and Marinades from Simply Beef & Lamb. quick butters, glazes and marinades to perk up your beef and lamb on the barbecue.
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Simply Beef and Lamb

Why not try some of our quick butters, glazes and marinades to perk up your beef and lamb on the barbecue.

Alternatively, choose from a wide selection of prepared glazes and marinades available at your local independent shop or supermarket.

Chilli butter (for 2 beef steaks)

In a small bowl mix together 50g/2oz softened butter, 2.5ml/½tsp chilli puree or 1cm (½inch) piece red chilli, deseeded and finely chopped. Form the butter into a sausage shape, wrap in cling film or foil and refrigerate until required. Slice a small disc of butter for each steak.

Tarragon and shallot butter (for 4 beef steaks)

In a bowl blend together 100g/4oz softened butter, 1 small shallot, peeled and finely diced, 15ml/1tbsp freshly chopped tarragon, seasoning and a dash of port or cream sherry. Form the butter into a sausage shape, wrap in cling film or foil and refrigerate until required. Slice a disc of butter for each steak.

Lemon and chive butter (for 4 lamb steaks or cutlets)

In a small bowl mix together 25g/1oz butter, softened, grated zest of 1 lemon, 5ml/1tsp freshly chopped chives, 2.5ml/½tsp black peppercorns crushed. Add a spoonful of butter over lamb cutlets or steaks just before serving.

Honey and mustard glaze (for 4 lamb chops, steaks or cutlets)

In a small bowl mix together 120ml/6tbsp clear honey, 30ml/2tbsp wholegrain mustard, 30ml/2tbsp fresh orange juice, and salt and freshly milled black pepper. During the last 3-4 minutes of cooking brush the lamb with the glaze.

Anchovy and herb marinade (for up to 900g/2lb lamb kebabs, steaks or chops)

Add 6 anchovy fillets, drained, 1 large handful flat-leaf parsley, roughly chopped, 2 garlic cloves, peeled and crushed, salt and freshly milled black pepper and 15ml /1tbsp balsamic or red wine vinegar into a blender and blend to a paste. Spread over the lamb, cover and marinade in the refrigerator for 2 hours or overnight, then cook as required.

Asian-style marinade (for beef steaks up to 450g/1lb)

In a shallow bowl mix together 90ml/6tbsp light soy sauce, 60ml/4tbsp plum jam, grated zest and juice of ½ lime, 2 spring onions, finely chopped, 45ml/3tbsp freshly chopped coriander, 5cm/2inch piece fresh root ginger, peeled and finely grated, 2 cloves garlic, peeled and finely chopped. Add the steaks, cover and marinate in the refrigerator for 20 minutes, or overnight, if time allows.

Chilli and herb marinade (for beef steaks up to 450g/1lb)

Mix 60ml/4tbsp olive oil, 30ml/2tbsp freshly chopped oregano, finely grated zest of 1 lemon, 2 garlic cloves, peeled and finely chopped or crushed, 5ml/1tsp dried chilli flakes, salt and freshly milled black pepper. Add the steaks, cover and marinate in the refrigerator for 20 minutes, or overnight, if time allows.

Beer marinade (for 4 sirloin, rump or rib-eye steaks)

In a large, shallow bowl mix 30ml/2tbsp soy sauce, 2 cloves garlic, peeled and crushed, 10ml/2tsp Dijon or English mustard, 15ml/1tbsp Worcestershire sauce, salt and freshly milled black pepper and 200ml (7floz.) lager. Add the steaks, cover and marinate in the refrigerator for up to 2 hours or overnight. Cook the steaks on a prepared barbecue (see cooking chart for timings).

Horseradish and peppercorn marinade (for 2 rib-eye, sirloin or rump steaks)

Mix together 15ml/1tbsp horseradish sauce, 1 clove garlic, peeled and crushed, 15ml/1tbsp olive oil, 15ml/1tbsp freshly chopped chives, salt and freshly milled black pepper. Add the steaks, cover and marinate in the refrigerator for 20 minutes or overnight, if time allows. Cook on a prepared barbecue (see cooking chart for timings).

Other marinade ideas

For a hot and spicy marinade, mix together crushed chillies, freshly chopped rosemary leaves, crushed garlic and olive oil. Flavour plain yogurt with Indian curry paste and freshly chopped coriander or for a Thai alternative use red or green Thai curry paste.

Tomato and onion relish

Place half a red onion, finely chopped in a large bowl. Add two large plum tomatoes, roughly chopped, and the juice of one lime or half a lemon, a tablespoon of water and a handful of freshly chopped parsley or mint. Season with salt and pepper, toss gently, and chill until required.

Cucumber relish

Finely chop half a cucumber, place in a large bowl and add a teaspoon of caster sugar, two tablespoons of extra virgin olive oil, and one tablespoon white wine vinegar. Season with salt and pepper, toss gently, and chill until required. 

Download Oliver Rowe's Marinades PDF (0.2Mb)

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