100g unsalted butter, softened
2 tablespoons seaweed, powder or flakes*
1⁄2 teaspoon dashi stock powder
700g/ 4 medium floury potatoes, peeled and cut into large pieces
3⁄4 cup milk
1 can butter beans, drained
1 x 250g (about) steak, I used aged scotch
2 tablespoons olive oil
200g asparagus
8 spring onions, trimmed
4 baby cos hearts, halved

The classic summer combination ‘surf & turf’ is given a modern makeover, using very good (but much less) steak with seaweed and dashi powder bringing the surf element. The butter is so packed with umami flavour you really won’t miss the extra amount of meat.


1.Whip the butter until light and fluffy then whip in the seaweed and dashi stock powder.
2.Scrape onto a piece of baking paper or plastic wrap and form into a log.
3.Roll up and refrigerate until needed.
4.Boil the potatoes until cooked through. Drain and leave in the colander for 5 minutes to let the steam escape and potatoes dry off.
5.In a saucepan, heat the milk and the butter beans until just before the boil, then gently mash using a potato masher.
6.Add the potatoes and salt to taste and mash in.
7.Heat the barbecue to hot.
8.Rub the steak with a little oil, salt and pepper and cook for 3 minutes each side for medium rare (this will vary depending on the thickness of your steak).
9.Leave to rest on a plate while you cook the vegetables.
10.Toss the asparagus, spring onions and cos hearts with the remaining oil.
11.Grill on the barbecue for about 3 minutes until tender.
12.Cut half the butter into four rounds and put the other half in a small saucepan and melt.
13.Divide the potato between four warm plates, top with the vegetables.
14.Thinly slice the steak and arrange on top and finish off with a piece of seaweed butter each then drizzle with the melted butter.

Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles

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