Add flavor to steak night with tender grilled sweet potato and fiery coriander chilli butter!
Feeds 2 adults (just the steak) & 1 toddler
We are bona fide carnivores in this family. While we're settle for a salad every now and then, it often leaves us asking where's the meat? This was one of those meals that came together without much effort. In fact, I spent more time trying to unjam the blade on my mandolin without severing a finger than I did preparing the entire meal!
There's not really much to say about steak and chips--we've all had it before. The real star of this show, however, is the butter. It's got that lovely fresh coriander flavor with a kick of chilli that is so lovely.
2 good-sized steaks
salt
pepper
oregano
For the Grilled Sweet Potato
We are bona fide carnivores in this family. While we're settle for a salad every now and then, it often leaves us asking where's the meat? This was one of those meals that came together without much effort. In fact, I spent more time trying to unjam the blade on my mandolin without severing a finger than I did preparing the entire meal!
There's not really much to say about steak and chips--we've all had it before. The real star of this show, however, is the butter. It's got that lovely fresh coriander flavor with a kick of chilli that is so lovely.
Ingredients:
For the Porterhouse (US) Sirloin (UK)2 good-sized steaks
salt
pepper
oregano
For the Grilled Sweet Potato
2 or 3 medium sized sweet potatoes
olive oil spray
salt
For the Chilli Butter
1/2 cup unsalted butter
2 tbsp fresh coriander
deseeded and diced fresh chilli to taste
pinch of salt
Instructions:
Porterhouse Steak with Grilled Sweet Potato and Coriander Chilli Butter- Prepare the butter well in advance so it has time to chill and so the flavors can marry up.
- Add the unsalted butter, coriander and diced chilli to a bowl and stir to combine. Sprinkle with a pinch of salt, cover and refrigerate.
- Peel your sweet potatoes and slice them into thin ribbons using a mandolin.
- Toss the sweet potato ribbons in a bowl with a bit of olive oil and salt and pepper and place on a very hot griddle. Cook about a minute and a half to 2 minutes each side or until tender and cooked through.
- Meanwhile, marinate your steak with a bit of salt, pepper and oregano.
- Once your sweet potatoes are all cooked, lightly butter them with the coriander and chilli butter and transfer them to a tray covered with foil to keep warm and grill the steaks.
- When steaks are at your desired doneness, lightly butter them and serve with steamed green beans.
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