Scotch Steak, Anchovy Butter and Quick Fries

Ingredients

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Method

1. Remove the steaks from fridge to come to room temperature.
2. For the anchovy butter, place all ingredients in a small food processor, whiz until combined. Place butter on a square of baking paper and roll into a log. Chill.
3. To make quick fries, combine grated potato and ½ tsp salt flakes in a colander. Squeeze out as much liquid as possible. Add thyme and combine.
4. Heat 1cm oil in a large non-stick pan over low–medium heat. In batches, spoon ⅓ cup portions of potato mixture into the pan. Use a spatula to flatten each to a 10cm disc.
5. Cook 3–4 minutes each side until golden and cooked through. Transfer to a plate lined with paper towel, and loosely cover with foil.
6. Heat a barbecue or chargrill to a high heat and drizzle with a little oil. Season steaks and cook, turning, for 12 minutes for medium-rare or until cooked to your liking. Transfer to a tray, loosely covered with foil, and rest for 5 minutes.
7. Meanwhile, in a small bowl, combine watercress and thinly sliced beetroot.
8. To serve, thickly slice steaks and place on a serving platter with sliced anchovy butter, fries, and watercress and beetroot salad.