Herby buttered steaks
Spread the love this Valentine’s day with these impressive steaks in gleaming herbaceous butter. Serve with grilled courgettes, drizzled with lemon and topped with toasted almonds for a special dinner for two in under 35 minutes.
Ingredients
Method
Ingredients
- 2 beef rump steaks, room temperature
- 40g pure butter
- 1 clove garlic, sliced
- 2 sprigs of fresh herbs (we used rosemary and thyme)
- 2 courgettes, sliced
- Juice of half a lemon
- 3 tbsp sliced almonds, toasted
Method
- Bring a drizzle of oil to medium-high heat in a large frying pan. Pat the beef rump dry with a paper towel, then season generously with salt and pepper. Sear the beef for 1-2 minutes on each side or until browned.
- Add the butter, garlic and herbs to the pan and allow the butter to melt. Cook the steaks for a further 2-3 minutes for medium-rare or until cooked to your liking, basting frequently with the melted butter.
- Remove from the pan, cover loosely with foil and set aside to rest. Reserve the pan juices for serving.
- Meanwhile, bring a large grill pan to medium-high heat. In a large bowl, toss the courgette with a drizzle of olive oil, salt and pepper. Cook the courgette, in batches, for 2-3 minutes on each side or until tender.
- Drizzle the lemon juice over the courgettes and sprinkle over the toasted almonds. Serve alongside the grilled steaks and reserved pan juices.
Top tip: Toss a cup of cooked couscous, a third cup of grilled corn kernels, a handful of chopped chives with the courgette before serving for a delicious meal. Salt and pepper to taste.