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New York Strip Loin with Jersey Royals, Asparagus and Maitre d’Hotel Butter

  • 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. 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.
  2. 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.
  3. 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.
  4. Grill the asparagus over direct heat for a few minutes, turning and watching carefully until soft and charred.
  5. Cook the potatoes in boiling salted water for 5 minutes, or until tender.
  6. Serve the steak, asparagus and potatoes with plenty of the Maitre d’Hotel butter.

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