Grilled beef steak with wasabi butter

Steak with Shima wasabi butter

Wasabi butter is the perfect accompaniment to spice up the classic weekday meal. Serve alongside a salad or veggies for something a little different. The butter can be made ahead of time and sliced as you need it.

Serves 2


2 beef rib-eye steaks
125g unsalted butter, softened
1 tablespoon Shima wasabi paste
1 tablespoon chopped flat-leaf parsley
1 tablespoon Dijon mustard
Sea salt and pepper
Watercress sprigs, lemon cheek and grated fresh Shima wasabi (optional), to serve


    1. Season each side of the steaks with salt and pepper and leave them out of the fridge to allow them to come to room temperature.
    2. Combine the butter, wasabi, parsley and mustard in a bowl, taste and add extra wasabi to your liking. Season with salt and pepper.
    3. Preheat a chargrill plate or barbecue to high. 
    4. Cook the steaks for 3 minutes on each side for medium-rare, or to your liking. 
    5. Rest steaks for 2-3 minutes. 
    6. Divide steaks and watercress among plates.
    7. Liberally spoon wasabi butter over the steaks.
    8. If using, serve with lemon cheeks and extra fresh grated wasabi.
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