Steak, Roast Potatoes and Herb Butter Collection 31/07/2019, Recipes
Calling all meat lovers! Imagine a juicy steak with all the herb flavours you can possibly think of. Presenting this incredible herb butter as a delicious, nutritious base for this much-loved classic.
Time: approx. 20 min active, 40 min total. Average £/serving: £10.90 Freezes well.
What you get:
400g baby potatoes
All herbs :
1 tbsp finely chopped chives
1 tbsp of thyme
A few fresh sprigs of rosemary
3 garlic cloves
2 x 170g beef steak
100g salted butter
200g of organic broccoli
From your larder:
4 tbsp of olive oil
Pinch of salt
3 garlic cloves
1-2 tbsp of organic cider vinegar
2-3 sage leaves (optional)
Preheat the oven to its maximum, or 200°c
In an oven tray, roast the potatoes with rosemary, thyme, garlic gloves and 2-3 tbsp of olive oil, about 20-25 minutes.
Steam the broccoli until tender.
Blend the butter, chopped chives, thyme, crushed garlic and a splash of olive oil and vinegar in a small food processor. We used a nutri-bullet. Spoon the mix into silicone ice-moulds and freeze.
Brush the steaks all over with olive oil, then season. Press down them down on a hot frying pan and grill for about 2-3 minutes on each side, or to your preference. Leave to rest for about 5 minutes.
When the steak is grilled, rested and hot, place a herb butter pat on top to melt slowly.
Steam the broccoli in a pan for 1-2 minutes. Plate your steak with broccoli and enjoy!
Notes: Freeze the herb butter for up 2 months and use to add flavour to grilled meat, fish or even roast vegetables.
To better allow the flavour into the meat, cut the steak into pieces as in the photo.
NB: This collection will provide you with substantial leftover ingredients for further recipes.
by Melanie R Gonzalez, Nutritionist at CookYourLife