A simple steak dish with bold, balanced flavour and a proper finish. Wellnoa Capsicum Blend brings pepper, garlic and a gentle citrus lift, giving the steak a rich crust and plenty of depth without needing much else.
Serves: 2
Prep time: 10 minutes
Cook time: 12 to 15 minutes
Ingredients
- 2 ribeye or sirloin steaks, about 250g each
- 2 tsp Wellnoa Capsicum Blend
- 1 tbsp olive oil
- 15g butter
- 2 garlic cloves, lightly crushed
- 2 sprigs fresh rosemary or thyme
- 200g tenderstem broccoli or green beans
- 300g baby potatoes
- Sea salt, to taste
Method
- Bring the steaks to room temperature for 20 to 30 minutes before cooking. Pat dry, then rub all over with the olive oil and Wellnoa Capsicum Blend.
- Bring a pan of salted water to the boil. Cook the baby potatoes for 15 to 18 minutes until tender. Steam or boil the broccoli or green beans for 3 to 4 minutes until just cooked.
- Heat a large frying pan over a high heat. Once hot, add the steaks and cook for 2 to 4 minutes on each side, depending on thickness and how you like them cooked.
- Add the butter, crushed garlic and rosemary or thyme to the pan. Baste the steaks for 1 to 2 minutes until glossy and well coated.
- Transfer the steaks to a board and rest for 5 minutes.
- Slice and serve with the potatoes and greens, spooning over any buttery juices from the pan.
