There’s nothing better than steak on the barbie, or maybe there is? This blue cheese butter recipe adds a flavour bomb to steak night and if there is any leftover, you can freeze it for next time. The recipe can be varied to suit your tastes and your protein or vegetables. Caper butter for fish? Herb butter for chicken? Garlic butter for asparagus? The variations are limitless. Make sure your butter is room temperature before you mix it and then pop it in the fridge or freezer to firm up before serving. The recipe suggests cooking your steak in additional butter; however, I would cook the steak in your usual way and top with the flavoured butter for a more diet friendly meal.
Time: 8 minutes
Serves: 2
Ingredients:
2 handfuls of rocket (arugula)
100g blue cheese, such as Gorgonzola and Roquefort
2 thick scotch fillet steaks
200g unsalted butter (half for cooking)
Tool kit:
Chargrill pan or bbq
Bowl
Baking paper
Foil
Method:
Set the chargrill pan over a high heat.
Rub a little olive oil over the steaks and generously sprinkle with salt and pepper. Set aside. Mash half the softened butter and all of the blue cheese together in the bowl with a fork.
Place in baking paper, roll into a sausage shape and place in the freezer.
Place the steaks on the hot pan and cook for 30 seconds each side.
Add the remaining butter and cook for a further 4–5 minutes for medium-rare, turning every 30 seconds and basting with the butter.
Wrap loosely in foil.
Cut slices of the blue cheese butter and serve on top of the steak alongside a handful of rocket.
Keep any leftover butter in the freezer for later use.
Recipe taken from Cook Fast Eat Well by Sue Quinn
Cook Fast, Eat Well shows us that cooking dinner doesn’t have to mean long lists of ingredients and hours in the kitchen. It features over 160 recipes, all healthy and fast without compromising on flavour. Sue is a respected Australian cookbook author and food writer with an emphasis on healthy recipes. Sue’s recipes and articles have appeared in leading food publications including Delicious and BBC Good Food magazine.
Cook Fast, Eat Well by Sue Quinn (Murdoch Books RRP $35.00)
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