Serves 2

Steak is always a treat, especially when cooked well. Steering away from garlic, we made a delicious herb butter to top the steaks.

The butter can be made ahead of time, leaving you more time to enjoy the company of your guest. Serve with greens that do not require a lot of time in the kitchen (like broccolini, like we have done) which can be prepped earlier in the day and finished the same time the steaks are on.

100g unsalted butter, softened
small handful flat-leaf parsley, finely chopped
small handful chives, finely chopped
small handful tarragon, finely chopped
small handful dill, finely chopped
squeeze lemon
salt and freshly ground black pepper
2 rump steaks, fat trimmed
2 TB olive oil
sea salt flakes

Combine the softened butter with the finely chopped mixed herbs. Season with lemon juice and salt. Spoon the mixture onto a sheet of clingfilm and fashion into a long log-shape. Roll to create a compact cylinder using the cling film and seal the ends by twisting them. Place in the fridge overnight.

When ready to cook, season both sides of each steak with a little salt and freshly ground black pepper. Heat the olive oil in a pan and grill the steaks over high heat until done to your liking. In the last minute of grilling, remove the butter from the fridge and slice into discs using a sharp knife. Place a few onto the steak and allow to partially melt before removing from the heat. Season with sea salt flakes and serve with sides of your choice*.

*We made a quick, tasty side dish of broccolini. Simply bring a pot of salted water to the boil and add two portions of trimmed broccolini, boiling it for 2-3 minutes. Remove from the boiling water and plunge the broccolini into a bowl of iced water to halt any further cooking (you want to retain a bite.) Once cool, remove and drain well using a colander, then spread out on a tray lined with kitchen paper. (You can prepare up to this point earlier in the day, just cover the tray with cling film and place it in the fridge until needed.) When ready to cook dinner, remove broccolini from the fridge and reheat in a pan with a tablespoon unsalted butter until coated in melted butter and heated through. Season generously with sea salt flakes.

TIP:

You won’t use the full amount of the herb butter you prepare, so keep it in the fridge for a few days and enjoy it later in the week over boiled potatoes or even grilled fish.