This recipe is a spin off from UK chef, Gill Meller. He prepares a grilled steak and boiled potatoes over a beachside campfire then pours bubbling butter infused with seaweed over, to serve. Torello Farm has all the goods to replicate the dish at home. The rump tri tip delivers high on flavour and is the perfect steak for quick cooking over a hot heat. The Torello Farm shop also offers a great range of flavoured butters as an alternative to dress up your steak or hot steaming vegetables.

Serves 2-3

500-600g rump tri tip steak (note: cooking times are for a steak about 2cm thick)

extra virgin olive oil, for drizzling

sea salt

black pepper

500g potatoes (Dutch Cream, Nicola, Kipfler), suitable for boiling

60g unsalted butter

Small handful Southern Seagreens dried wakame (about 1/3 cup)

Remove the meat from the fridge 30 minutes before cooking, to take the chill off.

Drizzle a little olive oil all over steak. Generously sprinkle salt and coarsely ground pepper over both sides, gently rubbing to stick. Set aside for 5 minutes. Pre-heat a cast iron grill plate or barbecue plate over a high heat.

Meanwhile, place potatoes in a medium saucepan and add enough cold water to cover well. Add a teaspoon of salt and place saucepan over a high heat and bring to the boil. Cook for 20 minutes, or until potatoes are tender. Leave skin, on on or peel away skin with a small knife. Keep warm.

Cook steak 4 minutes each side and then brown the sides (using tongs to hold the steak) for rare-medium (55°C-60°C on a meat thermometer). Transfer the meat to a plate, cover loosely with foil and rest meat for 10 minutes.

For the seaweed butter, crush the wakame pieces between fingers into small fragments. Alternatively crush into small flakes using a mortar and pestle. Melt the butter with the seaweed in a small frying pan over a medium-high heat. Increase the heat until butter is bubbling. Remove from heat ready to use for drizzling.

Cut the meat across the grain into slices. Arrange the meat on a serving plate and the potatoes in a bowl. Drizzle the seaweed butter over the steak and potatoes. Serve immediately.

 Recipe by Fiona Hammond, April 2024.