GinGin : 4 New Regent Street Christchurch Luke Dawkins is a man who sucks the juice out of life and lives every inch of his aesthetic, quirky personality and infectious nature. We met about 2 years ago when I walked into GinGin Victoria Street; him on one side of the bar and me the other;…
Steak with Bashed Spuds & Sprouts & Mustard Butter
This is a winner for everyone, a great steak always needs a nice dress, and here it is in a little salty and decadent sauce.
Prep Time: 15 minutes
Cook time: 20 minutes
2 tsp chives, finely chopped
2 tsp mustard
1 clove garlic, crushed
zest ½ lemon
Bashed Spuds & Sprouts
Knob of butter
1 onion, thinly sliced
1 clove garlic, crushed
6 brussel sprouts, washed & thinly sliced
6 cooked new or small potatoes, sliced
zest of ½ lemon
handful parsley, finely chopped
4 x 150g steaks (your choice)
Combine the butter, chives, mustard, garlic and zest, scrape onto some greaseproof paper, roll into a log and pop in to the fridge to chill, until ready to use.
To get the best out of your steaks, ensure you cook them at room temperature. Rub with oil and season both sides with salt and freshly ground black pepper.
Heat a BBQ or frying pan until almost smoking and pop in your steaks, you want to hear that delicious sizzle, to seal in the juices. Cook your steaks for 3 to 4 minutes each side for medium or until cooked to your liking. Just before you remove from the heat, cut your butter and place a couple of slices on your steak. Cook for a further minute.
Transfer to a plate, cover with foil, rest and keep warm for 5 minutes.
In a large frying pan, pop the knob of butter and a good slog of oil. When the butter is bubbling, add the onion and garlic. Gently sauté until soft and fragrant.
Increase the heat, add the potatoes and cook for 2 minutes, as they cook, press on them gently with the back of the spoon, so they break down and you get lovely crispy bits, then sprinkle in the sliced sprouts. Cook until the sprouts start to get crispy. Season with salt and pepper, add the lemon zest and parsley and remove from the heat.
To Serve: Place a large spoonful of your bashed spuds & sprouts on the plate, top with a juicy steak. If you like, top with another slice of mustard butter.
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The Permit Room 779 Colombo Street Lunch Menu : $5 – 20 Dinner Menu : $10 – $36 “Welcome to the days of East – Indian prohibition. As a visitor, inside these four walls, the laws against extravagance don’t apply. The Permit Room has attained a license from the authorities in your name. Tonight you…