Chargrilled Steak with Smoky Chilli Butter

Good Pair Days (Roos Michels) -
  • 4 x 150g fillet steaks
  • 1 tbsp olive oil
  • Salt and pepper
  • Chargrilled vegetables, to serve
  • For the Butter
  • 225g butter, at room temperature
  • 2 tbsp lemon juice
  • 2 tbsp each of parsley, thyme, and rosemary, chopped
  • 2 canned anchovies, chopped
  • 1 tbsp chopped shallot
  • 4 tbsp smoky barbecue sauce
  • 2 smoked chipotle chillies, sliced
  • Salt and pepper
  • Place the steaks on a clean surface, cover with film, and flatten until 1cm thick. Brush with oil and season well, then chargrill on a griddle pan for 2-3 mins on each side (for rare) or to your liking. Remove from the pan, and leave to rest for 5 minutes.
  • Make the chilli butter by placing all of the ingredients in a food processor, and blending until smooth. Place into a small serving dish. Serve the steaks and chargrilled veggies with a generous pat of the chilli butter, and enjoy!
30 mins
4 serving