New Zealand Listener - October 13, 2018

OCTOBER 13 2018 LISTENER 39

SIRLOIN STEAK AND NASTURTIUM BUTTER

WITH CRUNCHY POTATOES

2 x 450g beef sirloin steaks (about 5cm thick)

NASTURTIUM BUTTER

125g butter, softened

1 lemon, finely grated zest and juice

1 shallot, peeled and finely chopped

splash of wine vinegar

45 small deep-ruby-red nasturtium flowers,

finely chopped

sea salt

CRUNCHY POTATOES

6 large potatoes, scrubbed or peeled

3 tbsp olive oil

25g butter

sea salt

Take the steaks from the refrigerator and allow to

come to room temperature.

To make the nasturtium butter, place the

softened butter in a bowl with the lemon zest, then

cover and set aside.

Place the lemon juice and shallot in a non-

metallic bowl with wine vinegar. Leave for about

30 minutes to allow the flavours to mingle. Place a

small sieve over a jug and drain the liquid from the

shallot.

Mix the shallot and nasturtium flowers into the

butter. Season with sea salt and add the reserved

shallot liquid to taste. Wrap the butter in baking

paper and form into a rough log shape, then place

in the fridge.

Boil the potatoes in lightly salted water until

tender, then drain and dry off over the heat.

Heat the oil and butter in a large frying pan over

medium heat. Roughly chop the potatoes and place

in the pan, loose bits and all. Toss well to coat in

the oil and butter. Cook over medium-low heat for

about 20 minutes, turning from time to time or

just shaking the pan, until the potatoes are a nut-

brown colour and crisp on the edges. Sprinkle with

sea salt.

To cook the meat, heat a barbecue hotplate until

very hot. Using tongs, hold the fatty edge of the

steaks on the hotplate, barbecuing until the fat

is golden and rendered, before placing the steaks

meat-side down and barbecuing for 5 minutes on

each side, turning only once. Remove to a warmed

plate, season with salt and freshly ground black

pepper, then cover loosely with foil and a clean tea

towel and leave to rest for 5-10

minutes.

To serve, slice the steaks and

divide among the plates. Place

some nasturtium butter on the

meat and add the potatoes.

Serve with a green salad.

Serves 6.

Wine match: syrah. l

TA M W E S T

the racks meat-side down in the pan

and brown. Transfer the lamb racks to

the hot roasting tin meat-side up and

roast for 15 minutes for pink lamb,

or for 20 minutes if you prefer it less

pink. Remove the lamb from the

oven and season with salt and freshly

ground black pepper. Cover loosely

with foil and a clean tea towel and

leave to rest for 10 minutes.

Meanwhile, cook the potatoes and

asparagus. Boil the potatoes in lightly

salted water for 15-20 minutes until

tender, then drain.

Heat a chargrill pan or barbecue

grill until hot. Rub the asparagus

spears with olive oil and season with

sea salt and freshly ground black

pepper. Place on the hot grill and

cook for about 5 minutes, turning

regularly, or until just tender and dark

grill lines appear.

To serve, place the potatoes in a

shallow bowl and spoon over the

watercress sauce.

Slice the lamb racks into 2 pieces

or into cutlets and serve with the

potatoes and asparagus.

Serves 4.

Wine match: chardonnay.

Sirloin steak and
nasturtium butter with
crunchy potatoes; left,
spring lamb racks and
asparagus with new-
season potatoes and
watercress sauce.