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Steak frites with merne ntange butter

Merne ntange is the Arrernte word for food from plants and seeds, combining two indigenous food groups. Think of this as a Café de Paris butter of native Australian plants and herbs.

  • serves

    3-4

  • prep

    20 minutes

  • cook

    20 minutes

  • difficulty

    Easy

serves

3-4

people

preparation

20

minutes

cooking

20

minutes

difficulty

Easy

level

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Cafe Favourite

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episode The Cook Up with Adam Liaw • 
cooking • 
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Ingredients

  • 2 large, brushed potatoes
  • 1 flank steak, about 600-800 g
  • salt and black pepper, to season
  • olive oil, for drizzling
  • vegetable oil, for deep - frying
  • green salad leaves, to serve
Merne ntange butter
  • 150 g cultured butter, softened
  • 2 tsp Dijon mustard
  • 2 garlic cloves, crushed
  • ½ lemon, rind grated
  • 2 anchovies, finely chopped
  • 2 tsp dried saltbush
  • 1 tsp ground bush tomato (akudjera)
  • 1 tsp ground wattle seed
  • 1 tsp native aniseed
  • ¼ tsp ground pepper berry
  • ½ tsp smoked paprika
Chilling time: 2 hours

Instructions

  1. Microwave the potatoes for 10 minutes, then cool to room temperature. Refrigerate until chilled, then peel and cut into thin chips. Place on a tray lined with baking paper. Freeze for 2 hours or until solid.
  2. Meanwhile, for the butter, mix all the ingredients together. I prefer to keep it soft the first time I use it, then roll it into the traditional log and freeze it for future use after that.
  3. Preheat the oven to 100°C. Season the steak well with salt and pepper. Heat a heavy–based frying pan or grill pan until very hot and brush with a little oil. Grill the flank steak for a few minutes on each side for rare or medium-rare. Remove and place on a baking tray and rest in the oven for 10-15 minutes.
  4. Heat the vegetable oil in a large saucepan to 180°C. Fry the chips for about 3 minutes or until golden and crisp. Drain on a wire rack, then toss in a large bowl with a little salt.
  5. To serve, slice the steak across the grain, top with a big dollop of the butter and serve immediately with the chips and green salad.
 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Thumbnail of Cafe Favourite

Cafe Favourite

episode The Cook Up with Adam Liaw • 
cooking • 
25m
G
episode The Cook Up with Adam Liaw • 
cooking • 
25m
G

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SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
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Cooking and conversation are a bridge to understanding people and their culture. On The Cook Up with Adam Liaw his guests - world renowned chefs, entertainers, sports and social media stars - prepare food, eat, laugh and give us a glimpse into their lives.
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Published 20 November 2023 1:38pm
By Adam Liaw
Source: SBS



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