Skirt steak with pepita-lime butter and roasted potatoes

AT A GLANCE

  • Serves 4 people

The inspiration for this butter comes from chef Eric Werner of Hartwood in Tulum, Mexico.

  • 4 large potatoes, such as royal blue, cut into wedges
  • 1 tbsp olive oil
  • 4 skirt steaks (180gm each), at room temperature
  •  
  • Pepita-lime butter
  • 30gm toasted pepitas
  • 80gm butter, softened
  • 1 tbsp oregano leaves, thinly sliced, plus extra to serve
  • finely grated rind and juice of 1 lime
  • 1 garlic clove, crushed
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.

Topics:

OREGANO, POTATO, LATIN AMERICAN, PEPITAS, DINNER, STEAK, STEAK, POTATO

Recipe:

LISA FEATHERBY

Photography:

WILLIAM MEPPEM

Styling:

LISA FEATHERBY , LUCY TWEED

FEATURED IN

Jul 2016

Jul 2016

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