Seared Rump Steaks and Togarashi Butter

Nutrition per serve

Ingredients

• 2pcs potato
• 2g shichimi togarashi
• 5g roasted seaweed
• 5g toasted sesame seeds
• 100g snow peas
• 2pcs beef rump steaks
• 150g edamame beans
• 1pcs lemon
• 15ml olive oil
• 20g butter
• 3ml soy sauce

Method

1. Step 1 — Bake fries
   Preheat the oven to 200C, fan-forced. Line a large oven tray with baking paper. Cut the unpeeled potatoes into 1cm-thick fries. Put on the lined tray, drizzle with 2 tsp olive oil and scatter with ½ tsp shichimi togarashi (reduce for less of a chilli-kick), then toss to combine. Bake for 25 mins or until golden and tender.
2. Step 2 — Make nori-sesame crumble
   Meanwhile, remove 20g butter from the fridge to soften. Put the seaweed and a pinch of salt in a mortar and pestle and pound to a coarse crumble, or crumble into a bowl with your hands. Stir in the sesame seeds.
3. Step 3 — Make togarashi butter
   Bring a medium saucepan of water to the boil for the greens. Trim the stems from the snow peas, removing the strings from one side. Put the softened butter, remaining togarashi and ½ tsp soy sauce in a bowl and mash with a fork to combine.
4. Step 4 — Cook steaks
   Drizzle the steaks with 2 tsp olive oil and season with salt and pepper. Heat a medium frypan over high heat until hot (see cooking tip). Reduce the heat to medium-high and cook the steaks for 2-3 mins each side for medium-rare, or until cooked to your liking. Remove from the pan and rest for 3 mins.
5. Step 5 — Cook greens
   While the steaks are resting, add the edamame and snow peas to the pan of boiling water, then reduce the heat to medium and simmer for 3 mins. Drain. Season with salt and pepper.
6. Step 6 — Get ready to serve
   Cut the lemon into wedges. Scatter the nori-sesame crumble over the fries and toss to combine. Divide the steaks, fries and greens among plates, and drizzle the steaks with any resting juices. Top the steaks and greens with togarashi butter and serve with the lemon wedges.

Allergens

Milk, Soy, Sesame