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

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.

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

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).

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.

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.

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.

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.