Steaks with Togarashi, Soy and Ginger Butter

BUTTER: Stir all the ingredients together in a bowl. Butter will keep for 1 week in the fridge or 3 months in the freezer.

STEAK: Heat a large frying pan until hot. Rub the steaks with a little oil then season generously on both sides. Cook for about 2-3 minutes each side, or until done to your liking. Transfer to a plate, cover loosely and rest for 2-3 minutes.

TO SERVE: If making the mash, divide between plates. Slice the steaks and arrange on top and add generous dollops of butter. Sprinkle with extra togarashi, if desired.

COOK’S NOTE: Shichimi togarashi is available at most grocery and food stores.

_________________________________ 

ROASTED BUTTERNUT PUMPKIN AND MISO MASH (GF) (V)

INGREDIENTS
850 grams butternut pumpkin (550 grams peeled and seeded)
olive oil
sea salt and ground pepper
1 tablespoon butter
1 tablespoon cream
2 teaspoons miso paste

Method
Preheat the oven to 180°C fan bake.

Cut the pumpkin into small pieces and toss with a little olive oil, salt and pepper. Place on a large baking tray and loosely cover with a piece of foil. Roast for about 25 minutes or until tender.

Tip into a food processor and add the butter, cream and miso paste and blitz until smooth. Season with salt and pepper if needed. If making ahead, reheat in a microwave until hot. Serves 2.