Mike Reid's Blackened Steak with Cowboy Butter Recipe

Pair this Blackened Steak with smooth vibrant Dark Horse Merlot.

Serves 1

INGREDIENTS

300g thick cut skirt steak

¼ Hispi cabbage, grilled (to serve)

For the Cowboy Butter:

1tbsp olive oil

125g butter, melted

½ lemon, juiced

2 cloves garlic, minced

1 shallot, finely diced

4 anchovy fillets, chopped

2 tbsp Dijon mustard

1 tbsp horseradish

Pinch of cayenne pepper

¼ tsp smoked paprika

2 tbsp parsley, chopped

1 tbsp chives, chopped

2 tsp thyme, chopped

Salt

Freshly ground black pepper

For the charcoal powder:

25g sumac

5g smoked paprika

2g garlic powder

25g table salt

10g charcoal powder

DIRECTIONS

1. Preheat your grill to a medium heat (around 200°C).
2. In a small sauce pot, over a medium heat, add your butter, garlic, anchovies, shallots, lemon, mustard, horseradish, cayenne pepper and paprika. Cook until your shallots and garlic are caramelised.
3. Take off the heat and add in your fresh herbs and season to taste. This will be your Cowboy Butter.
4. Rub the oil and charcoal powder into the steaks and season one side with salt.
5. Cook on the griddle, unseasoned side down, for 4 minutes. Flip and cook for 3 minutes on the other. Transfer to a board and leave to rest for 7 minutes.
6. Serve alongside your grilled ¼ Hispi cabbage, all smothered in the Cowboy Butter. And don’t forget your glass of Dark Horse Merlot alongside it!