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

piccalilli butter

  • 100g unsalted butter, chopped and softened
  • ¼ cup (80g) store-bought piccalilli
  • 1 eschalot (French shallot), finely chopped
  • 1 teaspoon crushed pink peppercorns

 

 

  1. 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. 
  2. 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. 
  3. 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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