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Steak with garlic butter and golden kipflers
Steak with garlic butter and golden kipflers
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Anchovy enhances flavor without being too strong.
Ingredients:
  • 600g Kipfler potatoes, scrubbed, cut into 1.5cm-thick slices
  • 80g butter, at room temperature
  • 30.00 ml fresh chives, finely chopped
  • 2 anchovy fillets, finely chopped (optional)
  • 2 small garlic cloves, crushed
  • 4 (about 200g each) beef porterhouse steaks
  • 230g (1 1/2 cups) frozen baby peas, thawed
Instructions:
  • In a saucepan, add the potato and cover with cold water. Season with salt and bring to a boil over high heat. Simmer for 14 minutes until potato is just tender. Drain well before using.
  • In a bowl, combine the butter, chives, anchovy, garlic, lemon juice, and seasonings. Stir with a wooden spoon until thoroughly mixed.
  • Heat a grill pan over medium-high heat. Rub the steak with 2 tsp of oil and season with your preferred seasoning. Grill, turning occasionally, for 3-4 minutes for medium doneness or until it reaches your desired level of doneness. Place the steak on a plate and cover it with foil to keep it warm.
  • In a non-stick frying pan over medium-high heat, heat the remaining oil. Add the potato and cook for 4 minutes, stirring occasionally. Then add the butter mixture and cook for another 2 minutes until golden. Finally, add the peas and cook for 2 more minutes until tender. Season to taste.
  • Evenly distribute the potato mixture and steak onto plates. Drizzle the remaining butter mixture over the steak.

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