Coffee-Rubbed T-Bone Steak with Parsley Butter & Parsnip Chips

Serves 4

2 x 500g T- bone steaks 1 tbsp instant coffee

1 tbsp brown sugar

1 tsp dried oregano

1 tbsp mustard powder 1 tsp sea salt flakes

1 tsp ground black pepper 850g parsnips

1 tbsp olive oil

PARSLEY BUTTER

150g softened unsalted butter ¼ cup finely chopped parsley ¼ tsp dried chilli flakes

1 tsp mustard powder

1 shallot, chopped

Preheat oven to 200°C (180°C fan forced). To make the spiced coffee rub, mix together the coffee, sugar, oregano, mustard powder, salt and pepper. Sprinkle onto a large tray, press each steak into the rub to coat well. Set aside for 15 minutes, to come to room temperature.

To make the parsley butter, place the butter, parsley, chilli, mustard powder and shallot in a small bowl and mix to combine. Spoon onto a sheet of baking paper and roll to secure. Refrigerate until needed.

To make the parsnip chips, shave the parsnips into thin chips using a peeler. Place on a baking tray, gently toss with 1 tablespoon oil and season with salt and pepper. Place in the oven and cook for 20 minutes, turning halfway, or until golden and crisp.

Meanwhile, heat a frying pan over high heat. Rub oil onto steak and cook steak for 4-6 minutes each side. Remove from pan, loosely cover with foil, set aside to rest for 5 minutes.

To serve, place steaks on plates and top with slices of butter. Serve with parsnip chips.