Name: Skirt steak with pepita-lime butter and roasted potatoes
Yield: 4
Ingredients: 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; 30 gm toasted pepitas; 80 gm butter, softened; 1 tbsp oregano leaves, thinly sliced, plus extra to serve; finely grated rind and juice of 1 lime; 1 garlic clove, crushed

Ingredients

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

30 gm toasted pepitas

80 gm 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

Main

1.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.

2.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.

3.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.

4.Spoon butter onto steaks, scatter with oregano and serve with potatoes.

Styling by Lisa Featherby

Styling by Lucy Tweed