If you like wasabi peas,you’re going to love this buttery accompaniment to steak and chat potatoes.
600g chat potatoes
80g softened butter
2 tsp wasabi paste
2 tbsp chopped chives
1 tbsp toasted sesame seeds
4 x 300g minute steaks,at room temperature
2 tbsp extra virgin olive oil
1 cup frozen peas,thawed
nasturtium (or watercress) leaves,to serve
Place the potatoes in a large saucepan of cold salted water. Cover with the lid,place over high heat and bring to a boil. Cook for 10-12 minutes,or until tender. Drain and set aside.
Meanwhile,add the butter,wasabi,chives and sesame seeds to a small bowl and mix to combine. Season with salt and pepper and set aside.
Heat a large heavy-based frying pan over high heat. Rub the steaks with oil and season with salt and pepper. Cook in two batches (1-2 minutes on each side for medium-rare). Set aside to rest.
Add the wasabi butter to the pan with the peas and cook for 1-2 minutes,or until the butter has melted.
Slice the potatoes and divide them among 4 plates. Serve the steaks on top of the potatoes,spooning over the buttery peas. Garnish with nasturtium (or watercress) leaves.
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