0:10

To Prep

0:55

To Cook

9

INGREDIENTS

EASY

DIFFICULTY

4

SERVINGS

AVG RATING

( Members)

Steak with roasted tomato and basil butter

Ingredients
    • Method
    • Notes
    1. Step 1

      Preheat oven to 200C. Cook potatoes in a saucepan of boiling salted water for 15 mins or until tender. Drain.

    2. Step 2

      Meanwhile place tomatoes on a baking tray lined with baking paper. Spray with oil. Roast for 10-12 mins or until wilted. Set aside to cool completely.

    3. Step 3

      Place potatoes on a baking tray lined with baking paper. Using the back of a spoon crush the potatoes lightly. Drizzle with oil. Season. Roast for 40 mins or until golden and crispy.

    4. Step 4

      While the potatoes are roasting, place tomatoes, butter, basil and parmesan in a food processor. Pulse until combined. Place the butter mixture in the centre of a large piece of plastic wrap. Starting from 1 long edge, roll the butter into a sausage shape, twisting the ends of the plastic to secure. Place in the fridge until firm.

    5. Step 5

      Heat a barbecue or chargrill over medium-high heat. Season steaks. Cook for 3 mins each side for medium rare or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Top each steak with a slice of roasted tomato butter and serve with potatoes and beans.

    Freeze leftover roasted tomato butter for up to 1 month.

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