Perfect Your Weekend with Kika’s Special Garlic Compound Butter Steak with Creamy Mushroom Sauce & Garlic Mashed Potatoes
Kika Osunde has got a meal that you will definitely love! The last time we were graced by her presence she was accompanied by Chioma Ikokwu on our April/May 2018 edition. Now, she’s become our Recipe Contributor and is dishing out hot and kuicy recipes you won’t be able to resist!
Rich and full of savoury goodness, a good steak is always a treat. But when paired with creamy Mushroom Sauce and Garlic Mashed Potatoes, it definitely takes the taste buds on an ambrosial trip. Kika Osunde, hair merchant extraordinaire is digging deep into her culinary skills and sharing the how-to of this mouth-watering dish.
Ingredients
Steak
4 (12-ounce) Rib-Eye Steaks*, 1 1/4-inch-thick, at room temperature
4 tablespoons Olive Oil
Sea Salt and freshly ground Black Pepper, to taste
Garlic Compound Butter
1/2 cup
Unsalted Butter, at room temperature
1/4 cup chopped fresh Parsley Leaves
3 cloves Garlic, minced
Zest of 1 Lemon 1 teaspoon
Thyme, chopped
1 teaspoon Rosemary
1 teaspoon Basil
1/2 teaspoon Kosher Salt
1/4 teaspoon ground Black Pepper
Pinch of Cayenne Pepper
Serves: 4
Prep time: 15mins Cooking Time: 30mins
Preparation Method
Garlic Compound Butter
• Combine butter, parsley, garlic, lemon zest, thyme, rosemary, basil, salt, pepper and
cayenne pepper in a medium-size bowl.
• Transfer mixture to parchment paper; shape into a log. Roll in parchment to 1 1/2 inches in diameter, twisting the ends to close
• Refrigerate until ready to use. (Up to 1 week).
Steak
• Pre-heat the oven to broil. Place an ovenproof skillet in the oven.
• Using paper towels, pat both sides of the steak dry. Drizzle with olive oil; season with salt and pepper, to taste. Remove skillet from the oven and heat over medium-high heat.
Read the rest of this delicious recipe from Kika Osunde in our new issue for July 2020. Send an e-mail to Pulse@twmagazine.net to get yours for FREE!
