Ribeye with Roast Capsicum

Charmaine Lu -
  • 125g butter
  • 2 roasted red capsicums from a jar, chopped
  • 1 lime, zest only
  • 1 deseeded and chopped red chilli
  • Bunch of chopped chives
  • 4 x 220g ribeye steaks
  • Rocket leaves, to serve
  • Pop the softened butter in a bowl and mix with the lime zest, chilli, chives and chopped capsicums. Season well, then place on a sheet of baking paper. Shape into a log, roll up the paper and twist the ends to secure, and place in the fridge for 1 hour until firm.
  • Heat up a griddle pan. Cook the steaks for 1-4 mins on each side - or to your liking. Remove from the pan and leave to rest for 5 mins. When ready to serve, top each steak with a thick disc of your flavoured butter, and serve alongside a heap of rocket.
20 mins
4 serving