Steak with horseradish butter and rosemary chips
|1 kg||Floury potatoes, peeled and sliced|
|¼ cup||Olive oil, plus extra for brushing|
|1 to taste||Salt & freshly ground pepper|
|4 sprigs||Fresh rosemary, leaves picked|
|4||Rib eye steaks, about 300g each|
- To make the horseradish butter, place the butter, garlic, horseradish, salt and pepper in a bowl and mix to combine. Place on a sheet of non-stick baking paper and roll into a log. Refrigerate.
- Preheat oven to 220 degC. Place the potato, oil and salt on a tray and toss to coat. Roast for 30 minutes. Add the rosemary and roast for a further 5 minutes or until potato is golden.
- Brush steaks with oil and sprinkle with salt and pepper. Heat a chargrill pan or barbecue over high heat and chargrill or barbecue the steaks for 3 minutes each side for medium or until cooked to your liking.
- Top steaks with horseradish butter and serve with rosemary chips.