Grilled meat roast

Ingredients

• 400 gmeat
• 10 gbutter
• 10 gfresh herbs
• 1–2 gsalt

Instructions

1. 1

   Grill the meat

   Pound the meat with a wooden mallet, then grill it on a thoroughly heated grill for 2–3 minutes on each side. Lower the heat so the inside cooks through. When the meat is ready, add the salt. Shape the 10 g of butter into three small balls and roll them in finely chopped herbs. Cut the meat into three steaks, place a butter ball in the centre of each, and spoon over the meat juices that have collected on the grill.

What is grilled meat roast?

This is a straightforward Romanian-style grilled meat dish, made by tenderising a piece of meat, cooking it over a grill and finishing it with butter and herbs. The recipe gives no specific cut or type of meat, so the result will vary with what you choose.

The method relies on a brief sear followed by gentler cooking, with the herb butter melting over the meat at the end. It yields three steaks, even though the recipe is listed as four servings.

Nutrition and macros by portion

The nutrition label shows one serving as written: 190 calories, 21g protein, 0g carbs, 11g fat.

Most of the protein comes from the meat, while the meat and butter provide most of the fat; the dish contains very little carbohydrate. Pair a portion with vegetables or salad for a more balanced plate.

Choosing the meat

Meat choice: The recipe simply calls for meat, without specifying a variety or cut. Choose a piece suitable for grilling and cut it into three steaks after cooking, as directed.

Tenderising and grilling

Pounding: Use a wooden mallet to flatten and tenderise the meat before it goes on the grill. Aim for an even thickness so it cooks more consistently.

Heat: Start on a thoroughly heated grill and cook each side for 2–3 minutes. Then reduce the heat to give the centre time to cook through.

Finishing with herb butter

Butter balls: Shape the butter into three small portions and coat them in finely chopped fresh herbs. Put one in the centre of each steak once the meat is cooked.

Meat juices: Spoon the juices collected on the grill over the steaks as the recipe directs. Add the salt when the meat is ready, rather than before grilling.

Serving the steaks

The recipe makes three steaks from 400 g of meat, so divide them among four diners if serving four. Add a vegetable side, such as a green salad or grilled vegetables, to make the meal more rounded.

Serve soon after adding the butter so it softens over the hot meat. The recipe does not specify a resting time or a target internal temperature, so use a food thermometer if you need to check that the meat is safely cooked for its type.

Recipe notes & tips

• Pound the meat to an even thickness so it cooks at a similar rate throughout.
• Make sure the grill is thoroughly hot before adding the meat.
• Reduce the heat after the initial 2–3 minutes per side to cook the centre through.
• Chop the herbs finely so they coat the butter balls evenly.
• Add the butter and spoon over the grill juices just before serving.

Variations

• Change the herbs: Use another fresh herb or a mixture, finely chopped.
• Choose another meat: Use a grilling-suitable cut of a different meat, adjusting cooking as needed.
• Add garlic: Mix finely chopped garlic into the butter with the herbs.
• Serve with salad: Add a crisp green salad alongside the grilled steaks.
• Add grilled vegetables: Cook vegetables on the grill and serve them with the meat.

Common mistakes to avoid

• Uneven thickness: Pound the meat evenly so thinner sections do not cook too quickly.
• Cool grill: Heat the grill thoroughly before cooking to get a good initial sear.
• High heat throughout: Lower the heat after the first 2–3 minutes per side so the centre can cook through.
• Butter added too early: Put the herb butter on only after the meat is ready so it melts over the steaks at serving.
• Unchopped herbs: Chop the herbs finely so they stick to the small butter portions.

How to store

Refrigerate cooked meat in a covered container within 2 hours and use within 3–4 days. Reheat until steaming hot throughout; the butter may melt into the meat during reheating.

Frequently asked questions