New York Strip Loin with Jersey Royals, Asparagus and Maitre d’Hotel Butter

Name: New York Strip Loin with Jersey Royals, Asparagus and Maitre d’Hotel Butter
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Yield: 1 - 2
Ingredients: 1 x 400g New York strip loin; 120g butter with sea salt crystals, softened; 3 tablespoons finely chopped parsley; Zest of 1 lemon; A good grind of black pepper; ¼ teaspoon paprika; 2 bunches asparagus; 250g baby Jersey Royals

Drogo

Servings

1 - 2

Prep Time

5 minutes

Cook Time

7 minutes

This famous butter is handy to have in the fridge: use it to garnish grilled meats, fish and vegetables or even to stir through scrambled eggs in the morning. It’s made with parsley, lemon zest and a touch of paprika, and brings richness and flavour to anything you cook.

Ingredients

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1 x 400g New York strip loin
120g butter with sea salt crystals, softened
3 tablespoons finely chopped parsley
Zest of 1 lemon
A good grind of black pepper
¼ teaspoon paprika
2 bunches asparagus
250g baby Jersey Royals

Directions

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Step 1, Combine the butter with the parsey, lemon zest, black pepper and paprika. Mix really well, roll into a cylinder and store, wrapped, in the fridge.
Step 2, Light the barbecue for indirect cooking. Season the steak very well with flaky salt and cook over direct heat to get a bit of colour on both sides, moving the steak gently to one side if the fire flares up too much.
Step 3, Once you’ve got good colour on the steak, move it to one side and close the lid to finish cooking. A probe thermometer will register 55C internal temperature for a medium rare steak. Allow the steak to rest for 5 minutes before slicing.
Step 4, Grill the asparagus over direct heat for a few minutes, turning and watching carefully until soft and charred.
Step 5, Cook the potatoes in boiling salted water for 5 minutes, or until tender.
Step 6, Serve the steak, asparagus and potatoes with plenty of the Maitre d’Hotel butter.