Solo: Steak with Garlic Chive Butter

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Solo: Steak with Garlic Chive Butter

Sirloin steak pan-seared and then topped with a scrumptious garlic chive butter. Served with a French-style potato salad on the side.

Ingredients to serve 1

  • 1 x sirloin steak
  • 2 tbsp x butter, room temperature (from your pantry)
  • 3g x fresh chives – chop
  • ⅛ x red onion – peel and chop finely
  • ½ clove x garlic – crush, peel and chop finely
  • 175g x baby potatoes
  • ½ tsp x Dijon mustard
  • 1 tbsp x red wine vinegar
  • 2 tbsp x olive oil (for the potato salad – from your pantry)
  • 3g x fresh parsley – chop coarsely
  • 3g x fresh basil – chop coarsely
  • 1 stalk x spring onion – cut off end and slice finely
  • olive oil, salt and pepper (from your pantry)


Step 1

Prepare all ingredients as indicated.

Step 2

Place a saucepan of lightly salted water on high heat. When the water is boiling add the baby potatoes and allow to boil gently (turn the heat down a bit) for about 15 to 20 minutes until tender but not falling apart. If you can easily push a fork in the potato, it’s done. Remove from stove, drain in a colander and run under cold water for about a minute. Set aside to cool. When cool enough to handle, cut into quarters.

Step 3

In small bowl, mix together butter, red onion, garlic and ONE THIRD of the chives. Season with salt and pepper. Cover and place in the refrigerator until later.

Step 4

In a bowl, mix together Dijon mustard, red wine vinegar, olive oil (see above for quantity for the potato salad). Add in potato quarters, parsley, basil, spring onions and the rest of the chives. Stir gently to combine. Season with salt and pepper (taste to check seasoning). Set aside.

Step 5

Place a grill pan on the stove on high heat. Rub the steak all over with olive oil and season well. When the pan is hot, place the steak in the pan and fry for 3 minutes each side (medium to rare), turning only once with tongs (or spoons). Cook for longer on each side if you prefer your steak medium or well done.

Step 6

To serve, place the steak on the plate with a dollop of chive butter on top and a serving of French-style potato salad on the side.