chargrilled steaks with piccalilli butter
and sweet potato fries
- 1kg sweet potato (kumara), cut into 1cm-thick fries
- 1 tablespoon extra virgin olive oil, plus extra for brushing
- sea salt and cracked black pepper
- 2 x 500g (5cm-thick) beef rib eye steaks, at room temperature
- worcestershire sauce, to serve
- 100g unsalted butter, chopped and softened
- ¼ cup (80g) store-bought piccalilli
- 1 eschalot (French shallot), finely chopped
- 1 teaspoon crushed pink peppercorns
- Preheat oven to 200°C (400°F). Spread the potato on an oven tray and drizzle with the oil. Sprinkle with salt and pepper and roast for 20 minutes or until golden and crisp.
- To make the piccalilli butter, place the butter, piccalilli, eschalot and peppercorn in a small bowl and mix to combine. Transfer to a piece of non-stick baking paper, roll to enclose in a log shape and refrigerate until firm.
- Brush the steaks with the extra oil and sprinkle with salt and pepper. Preheat a barbecue or chargrill pan over high heat. Add the steaks and cook for 8 minutes each side for medium rare or until cooked to your liking. Loosely cover the steaks with aluminium foil and set aside to rest for 5 minutes. Top with slices of the butter and serve with the sweet potato fries and Worcestershire sauce. Serves 4.
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