Steak With Garlic Butter & Kipflers

Prep Time
Cook Time
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"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 4 servings


  • Serving Size: 1 (440.7 g)
  • Calories 864.1
  • Total Fat - 63.8 g
  • Saturated Fat - 27.4 g
  • Cholesterol - 179.8 mg
  • Sodium - 300.2 mg
  • Total Carbohydrate - 30.2 g
  • Dietary Fiber - 5.9 g
  • Sugars - 4.2 g
  • Protein - 41.3 g
  • Calcium - 48.2 mg
  • Iron - 5.4 mg
  • Vitamin C - 19.2 mg
  • Thiamin - 0.4 mg

Step 1

Place potato in a saucepan and cover with cold water and season with salt and bring to the boil over high heat and simmer for 14 minutes or until just tender and then drain well.

Step 2

Meanwhile, place the butter, chives, anchovy, garlic and lemon juice in a bowl and season and then using a wooden spoon to stir until well combined.

Step 3

Preheat a grill pan to medium-high.

Step 4

Rub the steaks with 2 teaspoons oil and season and then cook, turning, for 3-4 minutes for medium or until cooked to your liking and then transfer to a plate and cover with foil to keep warm.

Step 5

Heat remaining oil in a non-stick frying pan over medium-high heat and add potato and cook, stirring, for 4 minutes and then add 2 tsp butter mixture and cook for a further 2 minutes or until golden.

Step 6

Add peas and cook, stirring, for 2 minutes or until tender and season to taste.

Step 7

Divide potato mixture and steak among plates. and top steaks with the remaining butter mixture.

Tips & Variations

No special items needed.