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New York Strip Loin with Jersey Royals, Asparagus and Maitre d’Hotel Butter
New York Strip Loin with Jersey Royals, Asparagus and Maitre d’Hotel Butter
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Feeds 1 - 2 people 
Prep time 5m
Cook time 7m
Description
This famous butter is handy to have in the fridge: use it to garnish grilled meats, fish and vegetables or even to stir through scrambled eggs in the morning. It’s made with parsley, lemon zest and a touch of paprika, and brings richness and flavour to anything you cook.
- 1 x 400g New York strip loin
- 120g butter with sea salt crystals, softened
- 3 tablespoons finely chopped parsley
- Zest of 1 lemon
- A good grind of black pepper
- ¼ teaspoon paprika
- 2 bunches asparagus
- 250g baby Jersey Royals
- Combine the butter with the parsey, lemon zest, black pepper and paprika. Mix really well, roll into a cylinder and store, wrapped, in the fridge.
- Light the barbecue for indirect cooking. Season the steak very well with flaky salt and cook over direct heat to get a bit of colour on both sides, moving the steak gently to one side if the fire flares up too much.
- Once you’ve got good colour on the steak, move it to one side and close the lid to finish cooking. A probe thermometer will register 55C internal temperature for a medium rare steak. Allow the steak to rest for 5 minutes before slicing.
- Grill the asparagus over direct heat for a few minutes, turning and watching carefully until soft and charred.
- Cook the potatoes in boiling salted water for 5 minutes, or until tender.
- Serve the steak, asparagus and potatoes with plenty of the Maitre d’Hotel butter.
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