Jules of the Kitchen Recipe: Salted Herb Steak with Avocado Butter
In this recipe series, we bring you recipes by Julia Toon, culinary motivator and author of the book ‘Good Eating: A Taste of Qatar’. New recipes every week,
straight from Jules of the Kitchen.
Salted Herb Steak with Avocado Butter
This week’s main course recipe will be an absolute winner as it is so easy and quick to make. The recipe is for Salted Herb Steak with Avocado Butter. A simple steak recipe which is marinated in herbs and sea salt, then grilled or panfried and garnished with a creamy Avocado Butter. As a main course, all that is then needed as an accompaniment would be your favourite salad or in my case lightly steamed broccolini florets and if carbohydrates is required, then add a creamy mashed potato or freshly steamed rice.
Preparation time: 10 minutes + marination
Cooking time: as you like
Pan fry or grill
2x large aged steak
Salty Herb Rub
1tsp dried oregano
1tsp coriander seeds – roughly ground
1tsp crystal sea salt – preferably pink
1tsp whole black peppercorns
Pinch of dried chilli flakes – optional
1 tbsp coconut oil – or rapeseed oil
Place all ingredients into a pestle and mortar and crush lightly.
Tip all the salted herb rub all over the steaks and massage well. Leave to sit for half and hour or so before cooking.
Using a smoking hot temperature, pan fry in coconut oil or grill the steaks to your preferred choice – rare, medium or well done. Allow to sit 5 minutes before serving.
Take to the table with your favourite vegetable (I used broccolini florets) and a generous dollop of fresh Avocado Butter.
JULES Tip: If you wish to marinate the steaks in the salted herb rub overnight please go ahead, and if you prefer to cook via the BBQ rather than grill or pan fry, this method works well also.
A delightful creamy butter with the subtle flavour of avocado and rocket. Make sure you keep the butter content as otherwise to me the recipe just becomes an avocado dip! Add plenty of lemon juice as this will prevent the avocado from discolouring too quickly, and give longevity to the butter for a couple of days. Please note an avocado butter is a natural product without any additives or preservatives, so I am afraid it will discolour as it ages, however, this delicious butter will last a couple of days when stored in an air tight container (or Kilner jar as in the photo) and kept chilled in the refrigerator.
Serves 1 x 500ml jar
Preparation time: 20 minutes
Cooking time: NONE
1 large avocado – soft, ripe, stone and peel removed
80g butter – at room temperature
2 tbsp cream cheese
1 red chilli – deseeded and finely chopped
1 big handful of fresh rocket – washed, stalks trimmed, mainly leaves, roughly chopped
1 large lemon – zest and juice
Plenty of freshly ground black pepper
Combine all ingredients into a food processor and blend to a smooth paste.
Turn into a glass jar with a tight fitting lid or use a plastic container with a lid. Seal well and keep in the fridge until required. This butter will keep its GREEN colour for up to 48 hours.
JULES Tip: I recommend to use the Hass variety of avocado, the type with a dark green coloured, bumpy skin and a dense texture (less watery). The richness of the fruit makes the Hass avocado extremely easy to mash and whip, whilst giving that very very unique ‘avocado’ flavour so perfect for this delicious butter.
Contributed by: Julia Toon, Jules of the Kitchen
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