Seared rib-eye steaks with orange and ginger butter…

Ingredients…

  • 2 lean, rib-eye, sirloin or rump steaks
  • For the marinade…
  • 30ml (2tbsp) cider or rice wine vinegar
  • 15-30ml (1-2tbsp) light soy sauce
  • 1 garlic clove, peeled and crushed
  • Salt and pepper

For the orange and ginger butter…

  • 50g (2oz) softened butter
  • 30ml (2tbsp) freshly chopped chives
  • 1 x 5cm (2in) piece fresh root ginger, peeled and grated
  • Grated zest of 1 orange
  • Salt and pepper

Mix the ingredients for the orange and ginger butter together in a small bowl. Mould the butter into a sausage shape, wrap in cling film or foil and refrigerate until firm.

Remove the steaks from the marinade. Cook on a prepared barbecue or preheated grill according to your preference, turning occasionally.
Transfer to a warm plate and top each steak with a disc of the flavoured butter. Serve the steaks with a new potato and broad bean salad.

Place the steaks in a shallow bowl. Whisk together the marinade ingredients and spoon over the steaks to coat. Cover and marinate for at least 20 minutes or overnight in the refrigerator.

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