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CHARGRILLED STRIPLOIN WITH GRILLED KALE AND CAFÉ DE PARIS BUTTER

Serves
4
Prep
20mins
Cook
20mins
DIFFICULTY
easy
Ingredients
  • 4 x 220g Manning Valley Naturally striploin steaks
  • ¼ cup extra virgin olive oil
  • sea salt flakes and freshly-ground black pepper
  • 1 Tbsp tomato ketchup
  • 1 tsp Dijon mustard
  • 1 tsp capers, finely chopped
  • 2 eschalots, diced very finely
  • 2 sprigs parsley, chopped
  • ¼ bunch chives, sliced finely
  • ¼ bunch thyme leaves
  • 2 sprigs tarragon leaves
  • 1 tsp dried marjoram
  • 1 tsp dried dill
  • 1 garlic clove, minced
  • 2 anchovy fillets, chopped
  • 1 tsp ground white pepper
  • 2 tsp fine salt
  • ¼ tsp ground chillies
  • ¼ tsp curry powder
  • ¼ tsp sweet paprika
  • 1 Tbsp brandy
  • 1 tsp Worcestershire sauce
  • 2 lemons, zested
  • 250g unsalted butter, softened
  • 2 bunches Tuscan kale, trimmed
Method
  • Rub the steaks with 1 Tbsp extra virgin olive oil and season with salt and pepper. Set aside.
  • Combine the ketchup, mustard, capers, eschalots, herbs, garlic, anchovies, spices, brandy, Worcestershire sauce and lemon zest in a bowl, stir well, and set aside for 30 minutes.
  • Place the butter in the bowl on a mixer and whip on high speed until light and creamy, then add the marinade 1 Tbsp at a time with the mixer running until smooth. Form into logs in sheets of freezer plastic and refrigerate until firm.
  • Cook the steaks over a hot barbecue grill for 6 minutes, until medium rare, then set aside to rest. Toss the kale in the remaining oil and grill until lightly blackened. Carve the steaks and serve with kale and slices of butter.
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