CHUCK RIB-EYE WITH CHARD AND HERB BUTTER
Serves four
- 1 EMH beef chuck rib-eye steak
herb butter:
- 75 g room-temperature butter
- a bunch of flat-leaf parsley and chives
- 1 small chilli
- salt
- freshly ground black pepper
chard salad:
- 500 g chard leaves
- 4 garlic cloves
- a splash of apple cider vinegar
- cold-pressed olive oil
First, prepare the herb butter. Finely chop the herbs and chilli, mix with the butter and season with salt. Wrap in cling film and place in the freezer. Remove the meat from the fridge at least 30 minutes before cooking. Peel the garlic cloves and slice thinly. Cut the chard leaves into strips. Heat oil in a pan and lightly saute the garlic, then add the chard leaves and cook until wilted. Season with salt and a splash of vinegar. Take the butter from the freezer and cut into discs of your preferred thickness with a sharp knife. Cook or grill the meat, place the butter discs on top and serve with the salad.
STEAKS WITH GOLDEN HERB BUTTER AND BALSAMIC POTATOES
Serves two
- 2 EMH beef chuck rib-eye steaks
- salt
- freshly ground black pepper
- cold-pressed olive oil
- a knob of butter
- a few garlic cloves
- a bunch of thyme
herb butter:
- 60 g room-temperature butter
- 3 large capers
- a small piece of onion
- 0.5 garlic clove
- parsley, dill, rosemary and thyme (1 tbsp chopped)
- 2 anchovy fillets
- 0.5 tsp mustard of your choice
- a dash of Worcestershire sauce
- 1 scant tsp paprika
- 1 scant tsp curry powder
- 0.5 tsp chilli powder
- a pinch of turmeric
- lemon juice
- salt
potatoes:
- 400 g potatoes
- 50 ml white wine vinegar
- salt
- cold-pressed olive oil
- 2-3 tbsp balsamic vinegar
Peel the onion and garlic, finely chop together with the herbs, capers and anchovy fillets. Transfer to a bowl, add the room-temperature butter in pieces along with the remaining ingredients, season with lemon juice and salt, and mix thoroughly. Place on cling film, shape into a log and refrigerate to set while you prepare the potatoes and meat.
Wash the potatoes and cut into wedges. Bring salted water to a boil in a pot, add the vinegar and potatoes. Boil for 2-3 minutes, drain and steam dry. Transfer the potatoes to a baking tray lined with baking paper, drizzle with olive oil and roast in a preheated 200°C oven until soft inside and golden outside. Drizzle with balsamic vinegar, toss well and return to the oven for a couple more minutes.
Cook the meat in a pan for 3-4 minutes on the first side. Once flipped, add a knob of butter, a bunch of thyme and garlic. Baste the meat with the hot butter during cooking and, after 4 minutes, transfer to a 150°C oven for 15 minutes to finish.
Serve the steak with the spiced herb butter and balsamic potatoes.
