Tender steaks infused with warm garlic & parsley butter paired with a bright tomato and rocket salad create a dish that balances richness with fresh garden flavour.
Serves: 4
INGREDIENTS
4 x rib-eye or sirloin steaks
1 tablespoon extra virgin olive oil
sea salt and ground pepper
2 handfuls rocket
1 kilogram assorted tomatoes, thickly sliced
100 grams Lewis Road Creamery Garlic & Parsley Butter
To serve
1 tablespoon finely chopped parsley
METHOD
Rub the steaks with olive oil and season generously with salt and pepper.
Heat a large frying pan until very hot and cook the steaks for 3 minutes. Turn the steaks over and cook for 1 minute then add half the butter (50 grams) to the pan and continue to cook, spooning the butter over the top, for another 1–2 minutes or until the steaks are done to your liking. Cooking time depends on the thickness of the steaks. Transfer to a plate and rest for 2–3 minutes.
Take the pan off the heat, add the remaining 50 grams butter, season with salt and pepper and let it melt. Set aside.
Scatter the rocket over a large platter and top with the tomatoes. Season with salt and pepper.
To serve: Slice the steaks against the grain, place over the tomatoes and drizzle over the meat resting juices. Spoon over the buttery pan juices and scatter over the parsley.
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