Instead of serving steak with the potato wedges try a mix of parsnips and artichokes. But ensure they are firm, unmarked and with uniformed colouring. Finish with a dot of herb butter for an extract hit of fresh flavour.
125g butter, at room temperature
1 tbsp tarragon, finely chopped
2 tsp capers, finely chopped
1 tsp dijon mustard
1 tsp brandy
1 tsp tomato sauce
1 small eschallot, finely chopped
2 tbsp olive oil
20g butter (extra)
3 parsnips, trimmed, peeled
8 jerusalem artichokes,
4 sirloin steaks (or fillet steaks)
salt and pepper, to season
1 To make herb butter, put butter, tarragon, capers, mustard, brandy, tomato sauce and eschallot in a bowl and stir until well combined. Spoon mixture onto a piece of baking paper and form a roll. Roll paper, securing ends, and refrigerate.
2 Heat 1 tbsp of the oil and butter (extra) in a non-stick frying pan over medium heat. Add parsnip and artichoke. Cook, stirring often, for 8–10 minutes or until golden and cooked through.
3 Meanwhile, heat a chargrill pan over high heat. Brush with remaining oil. Season steaks with salt and pepper. Cook 2 steaks for 3–4 minutes each side for medium-rare, or cook to your liking. Cook remaining steaks. Serve steaks with pan-fried vegetables and herb butter on top.