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Steak with Betel Leaf Satay Butter & Mashed Potatoes
- Prep time 30Min
- Cook time 30Min
- Technique Pan Fry / Saute, Sear
- Meat Beef
- Cut Top Sirloin
- Serves 2
Juicy steak served with satay butter and mashed potatoes.
Ingredients
Steak
-
300-400 g (per person) Knuckle Center Cut Steak
Betel Leaf Satay Butter:
-
250 g Unsalted Butter
-
20 g Dried Satay
-
20 g Betel Leaves
-
10 g Garlic
-
½ piece Lemon
Mashed Potatoes:
-
500 g Potatoes
-
100 g Butter
-
Thyme/Rosemary/Bay Leaves
-
1 clove Garlic
Method
Betel Leaf Satay Butter:
-
Let the unsalted butter soften at room temperature in a mixing bowl.
-
Add minced garlic, dried satay, finely chopped betel leaves, and juice from half a lemon.
-
Season with salt and pepper, then mix well.
-
Place the butter mixture on parchment paper, roll it into a log, and store it in the freezer until ready to use.
Steak:
-
Preheat a pan until it’s very hot.
-
Season the steak evenly with salt.
-
When the pan is hot enough, add the steak to sear.
-
Sear both sides evenly, checking the internal temperature with a thermometer to your preferred doneness.
-
Remove from heat and let the steak rest.
Mashed Potatoes:
-
Peel and cut the potatoes, then boil until tender.
-
Melt the butter in a pan, add thyme/rosemary/bay leaves, and a crushed garlic clove.
-
Strain the butter to remove solids, then pour the hot butter over the mashed potatoes and mix.
-
Season with salt and pepper.
