Seared Steak with Coriander Sesame Butter

Mouthwatering, lip-smacking steak and so simple for a mid-week family meal. With some healthy Asian-slaw and a really easy to make and easy to impress coriander butter to top it off. And if you're not a coriander fan you can leave it off or add one your favourite herbs.

Tips with Butter

Unsalted butter in your baking is the best way to start. If you feel it needs a pinch of salt, you can add it later.


4 ribeye steaks
2T olive oil
4T soft unsalted butter
2T chopped coriander
2T toasted sesame seeds
1t chopped red chilli

3-4 c white cabbage, finely sliced
1-2 c red cabbage, finely sliced
1 carrot, julienned
1 c mung bean sprouts
2 chilli, finely sliced
1 thumb ginger, grated
¼ c chopped coriander
½ c shelled edamame beans
1T black sesame seeds
2T crispy shallots

Asian-slaw Dressing:
¼ c dark soya sauce
2T sweet chilli sauce
2T sesame oil
2T rice wine vinegar
2T brown sugar
1 t grated ginger
2 cloves garlic, crushed


For the dressing:
Put all the ingredients into jar with a tight fitting lid and shake together.
Refrigerate until needed.

For the Asian-slaw:
In a large bowl toss together the cabbage, carrot, sprouts, chilli, ginger & coriander.
Refrigerate. Toss through 2-3 T of dressing just before serving.

For the steak:
Firstly mix together the butter, coriander, sesame seeds & chilli.
Heat up a heavy based frypan.
Season the steak, pour in the oil into the pan and cook the steak 4-5mins each side depending on thickness and how you like your steak cooked.
Remove from the pan onto a warm tray and spread over the coriander butter.
Rest 5 mins.

To serve:
Pile the dressed Asian-slaw onto a large platter.
Slice the steak on the angle into 5 or 6 slices.
Arrange on top of the slaw, pouring over any juices and melted butter.
Sprinkle over edamame beans, crispy shallots and black sesame seeds.

Serves 4.

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