AT A GLANCE
The inspiration for this butter comes from chef Eric Werner of Hartwood in Tulum, Mexico.
|01||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.|
|02||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.|
|03||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.|
|04||Spoon butter onto steaks, scatter with oregano and serve with potatoes.|