Neven Maguire's Hanger Steak with Sundried Tomato & Chilli Pesto Butter

INGREDIENTS

• 50g Butter, at room temperature
• 2 Tbsp. Simply Better Italian Sundried Tomato & Chilli Pesto
• Handful Fresh Flat-Leaf Parsley Leaves, finely chopped
• Squeeze of Lemon Juice
• 1 Pack Simply Better Irish Angus Hanger Steaks
• 1 Tbsp. Simply Better Spanish Extra Virgin Olive Oil PDO Terra Alta
• Sea Salt & Freshly Ground Black Pepper
• Simply Better Charlotte Baby Potatoes skewers, to serve (optional)

METHOD

1. First make the sundried tomato & chilli butter. Using a fork, mash the butter in a small bowl with the pesto and parsley. Season generously and add the lemon juice, mashing again to combine. Transfer to a small square of parchment paper and roll up into a cylinder shape. Chill for at least 2 hours to firm up.
2. Remove the steaks from the packaging and allow to back to room temperature. Heat a heavy-based frying pan until smoking hot over a high heat. Drizzle the steaks with oil and then season generously. Add the steaks to the pan and sear for 2 minutes on each side for rare. Cut the flavoured butter into thin slices. Transfer the cooked steaks to a plate and arrange a couple of the slices of flavoured butter on top. Then leave to rest in a warm place for 5 minutes.
3. Carve the rested hanger steaks into slices on the diagonal and arrange on warm plates. Top with the rest of the slices of flavoured butter and serve with the baby potato skewers, if liked.

Neven's Top Tip: If the sun is shining light up the barbecue and cook the steaks on medium hot coals as described above. The potato skewers are just cooked baby potatoes threaded on to skewers and brushed with olive oil before popping on the barbecue for about 10 minutes, turning regularly.