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3 ways with steak
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For the béarnaise sauce:
½ small shallot, finely diced
2 tbsp dry white wine
1 tbsp white wine vinegar
3 tarragon sprigs
1 egg yolk
75g unsalted butter, melted and warm
Squeeze of lemon, to taste
For the chimichurri:
6 garlic cloves, finely chopped
25g pack flat leaf parsley, finely chopped
15g pack oregano, leaves finely chopped
½ x 20g pack thyme, leaves picked
5 salad onions, finely chopped
1 tbsp chilli flakes
1 tsp sweet smoked paprika
2 lemons, juice
4 tbsp balsamic vinegar
About 8 tbsp olive oil
For the chipotle spiced butter:
125g salted butter, at room temperature
2 tbsp chipotle paste
2 cloves garlic, peeled and finely chopped
For the steaks:
2 x 150g rib-eye or sirloin steaks
½ tbsp olive oil
1 tbsp unsalted butter
1. To make the béarnaise sauce, put the shallot, wine, vinegar and 1 tarragon sprig in a pan. Bring to the boil; simmer until reduced by ½. Discard the tarragon and transfer the reduction to a heatproof bowl. Add the egg yolk to the shallot reduction and set over a pan of barely simmering water (the base of the bowl should not touch the water). Add a pinch of salt and whisk together using a balloon whisk for 3-4 minutes, until it doubles in volume. Take off the heat and pour in the butter, in a slow, constant stream, whisking as you go. Once it’s all incorporated, season with salt, pepper and a squeeze of lemon juice. Chop the remaining tarragon leaves and stir through.
2. To make the chimichurri, combine all the ingredients in a large bowl apart from the oil, and set aside at room temperature for 1 hour. Whisk in enough olive oil to cover the ingredients, season and set aside at room temperature until ready to serve.
3. To make the chipotle spiced butter, combine all the ingredients in a bowl, roll into a sausage shape, wrap in cling film and refrigerate. Slice the sausage into rounds to melt onto your steak when you’re ready to serve.
4. Take the steaks out of the fridge 30 minutes before cooking. Heat a heavy frying pan over a high heat until smoking, then add the oil. Season the steaks and place in the pan, pressing down to sear. Cook for 2 minutes (for a steak that is 2cm thick; a little longer if it’s thicker, or less if it’s thinner). Turn the steaks, add the butter to the pan, and cook for another 2 minutes, spooning the butter over the tops of the steaks occasionally. Set aside on a plate and cover loosely with foil to rest before serving with your chosen sauce.
This recipe was first published in January 2018.