ANGUS RESERVE STRIPLOIN STEAK WITH GRILLED RADICCHIO AND HERB BUTTER
4 x 220g Angus Reserve striploin steaks
sea salt flakes and freshly-ground white pepper
¼ cup extra virgin olive oil
250g Kipfler potatoes
1 head radicchio, cut into quarters
2 bunches asparagus, split
1 bunch each tarragon, parsley and mint
2 tsp capers, finely chopped
125g unsalted butter, softened
lentils, to serve
Season the steaks generously with salt and pepper, then drizzle with 1 Tbsp extra virgin olive oil. Set aside for 10 minutes. Steam the potatoes until just tender, then refresh under cold running water and slice into discs.
Drizzle the radicchio and asparagus with the remaining oil and season with salt. Set aside. Finely chop the herbs, then squeeze in a kitchen cloth to remove excess water. Beat with the capers and butter.
Cook the steaks over a moderate barbecue grill for 8 minutes, turning several times, until medium-rare. Cook the radicchio and asparagus on the barbecue for 4 minutes, until lightly blackened. Serve the steak on lentils with radicchio and asparagus, topped with a generous dollop of herb butter.