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Grilled Wakanui Ribeye Steak and Roasted Baby Gourmet Potatoes with Shallot and Caper Butter

250g Wakanui Ribeye Steak

Vegetable oil

Sea salt & fresh ground pepper

80g unsalted butter, at room temperature

1 small shallot, finely chopped

1 small clove of garlic, minced

1 Tbsp. chopped capers

1 Tbsp. chopped fresh chives

1/2 tsp. white wine vinegar

Baby gourmet potatoes

Olive oil

Green salad

METHOD

In a large bowl or food processor beat the butter until soft. Combine the softened butter with the shallot, garlic, capers, chives and white wine vinegar and season well. Place the flavoured butter onto some baking parchment or plastic wrap, form into desired shape and refrigerate until ready to use.

Bring the Wakanui Ribeye Steak to room temperature. Coat the baby potatoes in olive oil and roast in a 190°C oven for 30 minutes until golden and cooked through.

Preheat your grill or fry pan to a high heat. Rub the ribeye with vegetable oil and season well with salt and pepper. Cook for approximately 2 and a half minutes each side for medium-rare, 3 and a half minutes each side for medium. Remove from the heat and rest for 2 to 3 minutes.

TO SERVE

Arrange the roasted baby potatoes and ribeye on a serving platter and top with a generous slab of the shallot and caper butter. Serve a green salad on the side if desired.