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Brazilian steak with garlic brown butter and a pear & celery salad


  • Season the steaks well and cook in a thin layer of hot oil in a large heavy-bottomed pan to the desired degree. Remove and set aside to rest for a few minutes, before slicing on the diagonal.
  • Then toss the pear, radishes and celery with the lemon juice, seasonings and a splash of fresh oil. Set aside.
  • Pour off most of the oil from the pan, gently melt a good knob of butter and briefly cook the chilli and garlic, continually stirring and scraping the bottom of the pan as you do so. Then add the oregano with the remaining butter and continue cooking until lightly coloured, regularly stirring.
  • Arrange the steak on individual plates, spoon the butter over the top and serve with the salad alongside.


  • 2 x 180 gm sirloin or rump (or even fillet) steaks, trimmed well & battened out a bit evenly
  • sea salt & freshly ground pepper
  • olive oil
  • 1 Nashi (or Packham) pear, peeled & cut in fine wedges
  • 4-6 breakfast radishes, finely sliced
  • inner stalks & leaves of 3 celery stalks, finely sliced
  • juice of ½ lemon
  • 3 good dollops butter
  • 1 small red chilli, seeded & finely sliced
  • 3 plump garlic cloves, finely crushed
  • 2 tbsp chopped fresh oregano leaves

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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