Classic steak and fries with garlic and herb butter

This is a delicious end-of-the-week meal, plus the butter flavours the meat perfectly.

Serves 4 | Prep 20 min + chilling | Cook 6-8 min

Ingredients

2 x 500g rump steaks, halved

matchstick fries, cooked, to serve

For the garlic and herb butter

250g butter, softened

1 handful flat-leaf Italian parsley,

chopped

2 cloves garlic, chopped

juice of ½ a lemon

salt and black pepper

2 tbsp (30ml) olive or avocado oil

Method

Combine all the ingredients for the garlic and herb butter in a bowl and mix well.

Shape the softened butter into a log shape, wrap in plastic wrap and roll to form a sausage shape. Place in the freezer for 20 minutes until firm.

Rub the steak with oil and season well. Cook on a hot griddle pan for 3 minutes per side, or according to your liking. Let the meat rest for 5 minutes before eating.

Serve the steak with a knob of garlic and herb butter and crispy matchstick fries.

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