We love a good Steak Caprese & Sundried Tomato Butter and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
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Sun-dried Tomato Paste
Baby Plum Tomatoes
Preheat your oven to 200°C and remove the butter and steak from the fridge to bring them up to room temperature. Chop the potatoes into 2cm wide wedges (no need to peel!). Pop the wedges on a large baking tray in a single layer. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out and roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. Tip: Use two baking trays if necessary, you want the potatoes nicely spread out.
Meanwhile, put the butter with half the tomato paste into a small bowl and mash together with a fork until well combined.
In a medium bowl, mix the remaining sundried tomato paste with the balsamic and olive oil (see ingredients for amount). Season with salt and pepper and set aside.
Slice the baby plum tomatoes in half and pop in the bowl with the dressing. Mix together.
About 8-10 mins before the potatoes are done, heat a drizzle of, heat a drizzle of oil in a frying pan on high heat. Season the steaks with salt and pepper. When the oil is hot, lay the steaks in the pan and brown for a minute on each side. Lower the heat slightly and cook for another 1-2 mins on each side for medium rare. TIP: Cook for 1-2 mins more if you like it more cooked. IMPORTANT: The steak is safe to eat when the outside is cooked.
Once cooked, smother the steaks with the butter so it melts nicely in the pan, 1 minute. Remove from the pan to a plate and let the steak rest for 2-3 mins while you plate up (don't discard the butter in the pan!). Add the rocket to the tomatoes and dressing, toss to coat. Divide the potato wedges and salad among the plates. Slice the steak on a board into thin strips and add to the plate with the remaining buttery juices from the pan and plate drizzled over the top. Enjoy!