Wagyu steaks with chilli & chive butter and frites

Name: Wagyu steaks with chilli & chive butter and frites
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2
Ingredients: 230 g No.1 Wagyu Sirloin Steak; 300 g pack frites; 20 g butter, softened; 20 g pack chives, chopped; 1 tsp Ottolenghi Aleppo & Other Chillies Blend; 2 tsp olive oil; Dressed rocket salad or watercress, to serve

Steak and chips make an unbeatable pairing and are elevated even further here with the addition of a smokey herb butter. Serve with a fresh green salad, or watercress.

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Serves2
CourseMain meal
Prepare5 mins
Cook20 mins
Total time25 mins

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2 x 230g No.1 Wagyu Sirloin Steak
300g pack frites
20g butter, softened
⅛ x 20g pack chives, chopped
1 tsp Ottolenghi Aleppo & Other Chillies Blend
2 tsp olive oil
Dressed rocket salad or watercress, to serve

Take the steak out of the fridge, remove the packaging and set aside at room temperature for 30 minutes. Preheat the oven to 220ºC, gas mark 7.
Bake the frites according to pack instructions. Meanwhile, place the butter in a small bowl and add the chives, chillies and a good grind of black pepper. Mash well together
Preheat a heavy griddle or frying pan. Brush the steaks on both sides with oil and season generously all over with sea salt flakes. Cook for 2-3 minutes each side for medium, then hold the steaks upright, using tongs to sear the fat edges until browned.
Place the steaks on warmed plates and, using 2 teaspoons, scoop the butter into lozenge shapes and place 1 on each steak. Leave to rest for 2 minutes, then serve with the frites and salad or watercress

Cook’s tip

The secret to a beautifully cooked steak is to ensure it’s not chilled when it hits the hot pan. Always remove the butter and steak from the fridge 30 minutes ahead.

Typical values per serving when made using specific products in recipe