Skirt steak with pepita-lime butter and roasted potatoes


The inspiration for this butter comes from chef Eric Werner of Hartwood in Tulum, Mexico.

You'll need

4 large potatoes, such as royal blue, cut into wedges 1 tbsp olive oil 4 skirt steaks (180gm each), at room temperature   Pepita-lime butter 30gm toasted pepitas 80gm butter, softened 1 tbsp oregano leaves, thinly sliced, plus extra to serve finely grated rind and juice of 1 lime 1 garlic clove, crushed

Method

  • 01
  • Preheat oven to 250C. Toss potatoes and oil in a roasting pan, season to taste, and roast, turning once, until golden and soft in the centre when pierced with a knife (23-25 minutes). Keep warm.
  • 02
  • Meanwhile, heat a barbecue or char-grill pan to medium-high heat, then grill steaks, turning occasionally, until cooked to your liking (8-10 minutes for medium-rare). Rest for 5 minutes.
  • 03
  • Meanwhile, for pepita-lime butter, pound pepitas with a mortar and pestle, add butter and pound to combine, then add oregano, lime rind and juice, and garlic, and stir to combine.
  • 04
  • Spoon butter onto steaks, scatter with oregano and serve with potatoes.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jul 2016

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