Steak with Herby Butter, Grilled Red Peppers and Salad 

• 4 x 150g steaks, at least 2.5cm thick, and well aged to ensure tenderness
• 2 red peppers, deseeded and cut into quarters
• 3 tablesp. olive oil
• 1 tablesp. Balsamic or wine vinegar
• Salt and freshly-ground black pepper
• Salad leaves – spinach and rocket if available

• 50g butter, softened
• Juice of half a lemon
• Parsley, chopped

Combine the Herby Butter ingredients and store in the fridge until ready to serve.

Heat the grill or a pan to maximum, a cast iron ridged pan gives excellent results. Place the steaks in a shallow dish and the peppers in a bowl. Mix together the oil, vinegar, salt and black pepper. Set aside half this mixture to dress the salad.  Spoon the remainder over the steaks and peppers.

Add the peppers to the pan and cook for a couple of minutes on each side.  Remove from the pan and set aside while you cook the steaks.

Add the steaks to the hot pan – do this in two lots if the pan is over-crowded.  Cook for 2 minutes on each side, then reduce the heat and cook for another 2-4 minutes, depending on how you like your steak cooked.  Remove from pan and keep warm.

Mix the salad leaves with the dressing, divide between four plates, add the red peppers and steaks and top with the Herby Butter.