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Steak & chips with a walnut and parsley butter

Preparation time: 5 minutes + chilling
Cooking time: 25-30 minutes
Total time: 35 minutes

Serves: 2 (with extra butter)

Ingredients

125g unsalted butter, softened
50g Waitrose Walnuts, finely chopped, plus extra to garnish
5g flat leaf parsley, finely chopped
1 clove garlic, finely grated
¼ x 1kg pack frozen chunky chips
2 x 150g Aberdeen Angus sirloin steaks
2 tbsp olive oil
½ x 90g pack wild rocket
200g pack Waitrose Duchy Organic Cherry Vine Tomatoes, halved or quartered
2 tbsp lemon juice

Method

1. Place the butter in a medium-sized bowl and whisk with an electric whisk until smooth and light. Stir in the walnuts, parsley and garlic. Place the butter mixture on a large piece of parchment paper, then shape into a log by rolling it in the paper. Wrap tightly and place in the fridge for 45 minutes, or until firm.

2. Preheat the oven to 220ºC, gas mark 7. Put the chips on a baking sheet and cook according to pack instructions.

3. Meanwhile, place a large frying pan or griddle over a high heat. Season the steaks and rub with 1 tbsp oil. When the pan is hot, fry the steaks 1-2 minutes on each side. Remove from the pan, cover loosely with foil and leave to rest for 4-5 minutes. Toss the rocket and tomatoes with the remaining oil and lemon juice. Season.

4. Slice 2 x 1cm rounds of butter. Place on top of each steak and serve with the chips and salad, scattered with extra walnuts. Cover the remaining butter mix, chill and use within 24 hours.