Garlic buttered steaks with piri piri fries recipe | olivemagazine

24303

100g salted butter
softened
3 cloves garlic
crushed
1 spring onion
sliced
1 lemon
zested plus 1 tbsp juice
2 tbsp flat-leaf parsley
finely chopped
2 rump or sirloin or hanger steaks
sunflower oil
to serve green salad or mashed avocado
500g potatoes
skin-on
¼ tsp crushed dried chillies
¼ tsp cayenne pepper
1 tsp sweet smoked paprika
½ tsp ground cumin
¼ tsp ground black pepper
½ tsp dried oregano

Method

step 1
To make the flavoured butter, put the softened butter, garlic, spring onion, lemon zest and juice in a small food processor or blender and pulse to a finely chopped mix. Mash in the chopped parsley, then lay out a sheet of baking paper and spoon the butter into a log shape on it. Roll up the paper around the butter into a smooth cylinder. Put in the fridge if you’re not using it for a few hours to become hard again, if not, put it in the freezer to firm it up quickly.
step 2
Heat the oven to 200C/180C fan/gas 6. Spread the fries on a large baking sheet (or two). Mix together all the fry spices, then stir in 11/2 tbsp sunflower oil. Drizzle the spiced oil all over the fries and toss to make sure everything is coated. Bake for 35-40 minutes, turning halfway to crisp all sides.
step 3
When the fries are almost done, heat a frying pan over a high heat, and rub the steaks with 1 tbsp sunflower oil and some salt and pepper. Fry the steaks for 1-3 minutes on each side, turning only once, to cook to your liking. When the steaks are almost done, add a heaped teaspoon of the flavoured butter to the pan, and, as it melts, use it to baste the steaks. Lift the steaks onto a plate to rest for a few minutes, basting with the butter again.
step 4
Season the fries with salt and divide between two plates. Add a steak to each, top with more flavoured butter, and serve with salad leaves, mashed avocado and more lemon juice to dress.