STEAK WITH PARSLEY BUTTER

 

» To make the parsley butter, put the butter into a bowl and beat with a wooden spoon until softened. Add the parsley and lemon juice, season to taste with salt and pepper and blend until well mixed.

» Turn out onto a sheet of greaseproof paper and shape into a roll.

» Wrap in the greaseproof paper and leave to chill in the refrigerator for 2—3 hours, until firm.

» Preheat the barbecue. If the steaks have a piece of fat running along with them, cut or snip into it at regular intervals to prevent the steaks from curling and shrinking as they cook.

» Brush each steak with oil and season to taste with pepper. Cook the steaks over medium-hot coals for 21/2 minutes on each side for rare, 4 minutes each side for medium, and 6 minutes on each side for well done.

» Then transfer to serving plates.

» Cut the parsley butter into six slices, then place a slice on top of each steak. Serve immediately, accompanied by baked potatoes and green salad.

 

SERVES 6

• 6 rump, sirloin or fillet steaks, about 175—225 g/6—8 oz olive or sunflower oil, for greasing pepper baked potatoes and green salad, to serve

parsley butter

• 115 g/4 oz butter

• 3 tbsp finely chopped fresh parsley

• 1 tbsp lemon juice

• salt and pepper