Ixta Belfrage’s quick steaks with coffee and chilli butter recipe

Award-winning cook and food writer Ixta Belfrage notes it’s key to ‘slice against the grain’ when it comes to steak.

“Look at the meat and observe the lines or strands running through it – these are the muscle fibres, or the ‘grain’. Position your knife (make sure it’s nice and sharp) so that you cut across these lines, rather than along them. By cutting against the grain, you shorten the muscle fibres, which makes the meat feel softer and easier to chew.”

Quick steaks with coffee and chilli butter

Prep time: 5 minutes

Cook time: 4½ minutes

Rest time: 8 minutes

Ingredients

(Serves 2)

2 x 220g rump steaks

Fine sea salt

30g salted butter

5g spring onion green ends, very finely chopped (use the whites in another recipe)

5g fresh coriander, very finely chopped

2 limes, halved

Flaked sea salt

For the marinade:

1tbsp mild olive oil

½tbsp maple syrup

¾tsp ground coffee

¾tsp Urfa chilli flakes

¾tsp ground urucum (aka annatto/achiote)

Method

1. Bring the steak to room temperature 1 hour before cooking. Pat dry with kitchen paper, then generously season both sides with fine sea salt.

2. Mix all the marinade ingredients together, then use enough of the marinade to coat both sides of the steak (you won’t need it all – keep the rest for the sauce).

3. Open the windows and turn on your extraction fan. Heat a large frying pan on a high heat. Once the pan is very hot, place the steaks in the pan, spaced apart, and cook for 2½ minutes. Flip the steaks over and cook for another 2 minutes. Transfer to a board to rest for 8 minutes while you prep the butter.

4. Remove the pan from the heat and leave to cool for a few minutes. Add the butter, spring onion greens, coriander, the juice of 1 lime and the remaining marinade to the pan and swirl, letting the butter melt in the residual heat.

FUSÃO by Ixta Belfrage is published in hardback by Ebury Press, priced £28. Photography by Kim Lightbody and Pedro Pinho. Available August 28.