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Grilled steak with mustard-and-herb butter

Grilled steak with mustard-and-herb butter

Name: Sirloin with gorgonzola-and-bacon sauce and avocado salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Main Meals
Ingredients: garlic, crushed 2cloves,butter 2T,extra virgin olive oil, plus extra for rubbing 1t,bacon, chopped 4rashers,double cream 1cup,Gorgonzola 50g,Freshly ground black pepper, to taste ,mature free-range sirloin steaks 2 x 250g,For the avocado salad: ,red chilli, chopped 1,extra virgin olive oil 1T,Lemon juice, a squeeze ,ripe avocados, halved 1 - 2

By Abigail Donnelly

Serves 2

Difficulty Easy

Ingredients

3-4 T olive oil
2 x 350 g rump steaks
crushed pink peppercorns
¼ cup chopped parsley
¼ cup chopped chives
2 t Dijon mustard
2 t whole-grain mustard
50-100 g softened butter
4-5 potatoes
Butter
Milk

Method

Preheat the oven to 180°C.

Drizzle olive oil over rump steaks, sprinkle with crushed pink peppercorns and leave to marinate for 30 minutes.

Mix chopped parsley, chopped chives, Dijon mustard, whole-grain mustard and 50–100 g softened butter, then chill to set.

Mash peeled, boiled potatoes with a knob of butter, a splash of hot milk and seasoning, to taste.

Place a ridged pan over a high heat and, when almost smoking, char the steak for 4 minutes a side.

Transfer to a baking tray and finish off in the oven for 5 minutes. Set aside to rest, then top with the mustard-herb butter and serve with the creamy potato purée.

Cook's note: you can easily do this steak over coals, grilling for about 5 - 7 minutes a side, depending on well you like it done. Turn only once to ensure it's succulent and tender. If you're using free-range beef, wait until your coals are a little colder or lift the grid further away from them as free-range meat requires a little longer over cooler coals than regular beef.

This is a test recipe

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Grilled steak with mustard-and-herb butter

Grilled steak with mustard-and-herb butter

Ingredients

Method