When you have the opportunity mid week to drink a really great bottle of wine, you don’t need the whole Sunday roast and accoutrements. You need something that works with the wine. Alida Ryder, that queen of the Pretoria Kitchen, always comes up with the perfect recipe.
Steak and Egg with Herbed Chilli-Butter & chips
for the herbed chilli-butter
100g salted butter, room temperature
50g mixed herbs of your choice (I used Italian parsley, chives & thyme)
1 tbsp finely chopped chilli
1 garlic clove, very finely grated/chopped
for the steak & egg
2 x 200g steaks of your choice (I used free-range Rib-eye steaks)
salt & pepper to season
2 x extra-large free range eggs
To make the herbed chilli-butter, simply combine all the ingredients and mix well.
Place on a sheet of cling wrap and roll into a sausage shape. Place in the fridge and allow to chill for 30 minutes before serving.
To make the steak, simply season the steak with salt & pepper and drizzle with some olive oil. Cook in a griddle pan or on the braai (barbecue) until cooked to your preference (I like mine rare-medium rare).
Remove the steaks from the pan/braai and cover with foil. Allow to rest for 5 minutes while you fry the eggs.
Fry the eggs in a hot frying pan until the white is set and the yolk is still oozy.
Serve the steak topped with the fried eggs topped with some of the herbed chilli-butter and a generous portion of hot chips.
Michael’s wine recommendation – CLICK HERE
Alida Ryder is one of my favourite food people. Excellent cook, recipe developer, great photographer. Her website has a huge following and she is doing things she could only have dreamed of a few years ago. She’s written two books Simple & Delicious and Cook from the heart. Click here to go to her fabulous website.