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ANGUS RESERVE STRIPLOIN STEAK WITH GRILLED RADICCHIO AND HERB BUTTER

Serves
4
Prep
10 mins
Cook
15 mins
Difficulty
Easy
Ingredients.
  • 4 x 220g Angus Reserve striploin steaks
  • sea salt flakes and freshly-ground white pepper
  • ¼ cup extra virgin olive oil
  • 250g Kipfler potatoes
  • 1 head radicchio, cut into quarters
  • 2 bunches asparagus, split
  • 1 bunch each tarragon, parsley and mint
  • 2 tsp capers, finely chopped
  • 125g unsalted butter, softened
  • lentils, to serve
Method.
  • Season the steaks generously with salt and pepper, then drizzle with 1 Tbsp extra virgin olive oil. Set aside for 10 minutes. Steam the potatoes until just tender, then refresh under cold running water and slice into discs.
  • Drizzle the radicchio and asparagus with the remaining oil and season with salt. Set aside. Finely chop the herbs, then squeeze in a kitchen cloth to remove excess water. Beat with the capers and butter.
  • Cook the steaks over a moderate barbecue grill for 8 minutes, turning several times, until medium-rare. Cook the radicchio and asparagus on the barbecue for 4 minutes, until lightly blackened. Serve the steak on lentils with radicchio and asparagus, topped with a generous dollop of herb butter.
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