What are the main ingredients in Heineken’s Steak & Parsley Butter?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter

What is the nutritional information of Heineken’s Steak & Parsley Butter?

Calories: 904, Carbs: 84 grams, Fat: grams, Protein: 51.7 grams, Sugar: 26.9 grams, Salt: 969 grams

How do I prepare Heineken’s Steak & Parsley Butter?

DOESN’T GET ANY BUTTER THAN THIS: In a small bowl, combine the softened butter, the chopped parsley, the worcestershire sauce (to taste), the lemon zest (to taste), and a squeeze of lemon juice (to taste). Mash with a fork or potato masher and mix until combined and creamy. SERVICE, PLEASE!: Plate up the seared steak slices. Top with a dollop of the parsley butter - watch the butter melt into a delicious sauce! Side with the roasted baby potatoes and the dressed salad. Enjoy! THEY WAL-NUT DISAPPOINT: Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. PREP STEP: Rinse and roughly shred the green leaves. Core and thinly slice the pear. Cut the cucumber into half-moons. Rinse, pick, and roughly chop the parsley. Zest and cut the lemon into wedges. In a small bowl, combine the juice of 4 lemon wedges, a drizzle of olive oil, a sweetener, and seasoning. IT’S A PERFECT PEAR-ING: In a salad bowl, combine the shredded green leaves, the pear slices, the cucumber half-moons, and the chopped walnuts. Crumble in the gorgonzola. Just before serving, drizzle the lemon vinaigrette over the salad and toss until combined. LET’S PLAY HOT POTATO: Preheat the oven to 200°C. Set 40g of butter aside to soften at room temperature. Spread the halved baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). THE STEAKS ARE HIGH: Return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. Coat in oil and the NOMU rub. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.

What should be prepared from my kitchen to make Heineken’s Steak & Parsley Butter?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter

Heineken’s Steak & Parsley Butter

Our homemade parsley butter recipe is one you’ll be happy to add to your bag of tricks. Perfectly seared sirloin steak is topped with a herby butter sauce and served with a side of roasted baby potatoes. Accompanied by a classic summer salad of sweet pear slices, toasted walnuts, punchy gorgonzola, and a fresh lemon vinaigrette.

Heineken’s Steak & Parsley Butter

with baby potatoes & a pear and walnut salad

Hands on Time: 20 - 35 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Baby Potatoes
Beef
Cucumber
Free-Range Beef Sirloin
Fresh Parsley
Gorgonzola
Green Leaves
Lemon
Lemons
NOMU Beef Rub
Pear
Pears
Walnuts
Worcestershire Sauce

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel
Butter

Photo of Heineken’s Steak & Parsley Butter

Serves 1

LET’S PLAY HOT POTATO
Preheat the oven to 200°C. Set 20g of butter aside to soften at room temperature. Spread the halved baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
THEY WAL-NUT DISAPPOINT
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
PREP STEP
Rinse and roughly shred the green leaves. Core and thinly slice ½ the pear. Cut the cucumber into half-moons. Rinse, pick, and roughly chop the parsley. Zest and cut the lemon into wedges. In a small bowl, combine the juice of 2 lemon wedges, a drizzle of olive oil, a sweetener, and seasoning.
IT’S A PERFECT PEAR-ING
In a salad bowl, combine the shredded green leaves, the pear slices, the cucumber half-moons, and the chopped walnuts. Crumble in the gorgonzola. Just before serving, drizzle the lemon vinaigrette over the salad and toss until combined.
DOESN’T GET ANY BUTTER THAN THIS
In a small bowl, combine the softened butter, the chopped parsley, the worcestershire sauce (to taste), the lemon zest (to taste), and a squeeze of lemon juice (to taste). Mash with a fork or potato masher and mix until combined and creamy.
THE STEAKS ARE HIGH
Return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. Coat in oil and the NOMU rub. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SERVICE, PLEASE!
Plate up the seared steak slices. Top with a dollop of the parsley butter - watch the butter melt into a delicious sauce! Side with the roasted baby potatoes and the dressed salad. Enjoy!

Baby Potatoes - 250g
Walnuts - 15g
Green Leaves - 20g
Pear - 1
Cucumber - 50g
Fresh Parsley - 4g
Lemon - 1
Gorgonzola - 30g
Worcestershire Sauce - 5ml
Free-range Beef Sirloin - 160g
NOMU Beef Rub - 10ml

Download the Recipe

Serves 2

LET’S PLAY HOT POTATO
Preheat the oven to 200°C. Set 40g of butter aside to soften at room temperature. Spread the halved baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
THEY WAL-NUT DISAPPOINT
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
PREP STEP
Rinse and roughly shred the green leaves. Core and thinly slice the pear. Cut the cucumber into half-moons. Rinse, pick, and roughly chop the parsley. Zest and cut the lemon into wedges. In a small bowl, combine the juice of 4 lemon wedges, a drizzle of olive oil, a sweetener, and seasoning.
IT’S A PERFECT PEAR-ING
In a salad bowl, combine the shredded green leaves, the pear slices, the cucumber half-moons, and the chopped walnuts. Crumble in the gorgonzola. Just before serving, drizzle the lemon vinaigrette over the salad and toss until combined.
DOESN’T GET ANY BUTTER THAN THIS
In a small bowl, combine the softened butter, the chopped parsley, the worcestershire sauce (to taste), the lemon zest (to taste), and a squeeze of lemon juice (to taste). Mash with a fork or potato masher and mix until combined and creamy.
THE STEAKS ARE HIGH
Return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. Coat in oil and the NOMU rub. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SERVICE, PLEASE!
Plate up the seared steak slices. Top with a dollop of the parsley butter - watch the butter melt into a delicious sauce! Side with the roasted baby potatoes and the dressed salad. Enjoy!

Baby Potatoes - 500g
Walnuts - 30g
Green Leaves - 40g
Pear - 1
Cucumber - 100g
Fresh Parsley - 8g
Lemon - 1
Gorgonzola - 60g
Worcestershire Sauce - 10ml
Free-range Beef Sirloin - 320g
NOMU Beef Rub - 20ml

Download the Recipe

Serves 3

LET’S PLAY HOT POTATO
Preheat the oven to 200°C. Set 60g of butter aside to soften at room temperature. Spread the halved baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
THEY WAL-NUT DISAPPOINT
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
PREP STEP
Rinse and roughly shred the green leaves. Core and thinly slice 1½ of the pears. Cut the cucumber into half-moons. Rinse, pick, and roughly chop the parsley. Zest and cut the lemons into wedges. In a small bowl, combine the juice of 6 lemon wedges, a drizzle of olive oil, a sweetener, and seasoning.
IT’S A PERFECT PEAR-ING
In a salad bowl, combine the shredded green leaves, the pear slices, the cucumber half-moons, and the chopped walnuts. Crumble in the gorgonzola. Just before serving, drizzle the lemon vinaigrette over the salad and toss until combined.
DOESN’T GET ANY BUTTER THAN THIS
In a small bowl, combine the softened butter, the chopped parsley, the worcestershire sauce (to taste), the lemon zest (to taste), and a squeeze of lemon juice (to taste). Mash with a fork or potato masher and mix until combined and creamy.
THE STEAKS ARE HIGH
Return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. Coat in oil and the NOMU rub. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SERVICE, PLEASE!
Plate up the seared steak slices. Top with a dollop of the parsley butter - watch the butter melt into a delicious sauce! Side with the roasted baby potatoes and the dressed salad. Enjoy!

Baby Potatoes - 750g
Walnuts - 45g
Green Leaves - 60g
Pears - 2
Cucumber - 150g
Fresh Parsley - 12g
Lemons - 2
Gorgonzola - 90g
Worcestershire Sauce - 15ml
Free-range Beef Sirloin - 480g
NOMU Beef Rub - 30ml

Download the Recipe

Serves 4

LET’S PLAY HOT POTATO
Preheat the oven to 200°C. Set 80g of butter aside to soften at room temperature. Spread the halved baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
THEY WAL-NUT DISAPPOINT
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
PREP STEP
Rinse and roughly shred the green leaves. Core and thinly slice the pears. Cut the cucumber into half-moons. Rinse, pick, and roughly chop the parsley. Zest and cut the lemons into wedges. In a small bowl, combine the juice of 8 lemon wedges, a drizzle of olive oil, a sweetener, and seasoning.
IT’S A PERFECT PEAR-ING
In a salad bowl, combine the shredded green leaves, the pear slices, the cucumber half-moons, and the chopped walnuts. Crumble in the gorgonzola. Just before serving, drizzle the lemon vinaigrette over the salad and toss until combined.
DOESN’T GET ANY BUTTER THAN THIS
In a small bowl, combine the softened butter, the chopped parsley, the worcestershire sauce (to taste), the lemon zest (to taste), and a squeeze of lemon juice (to taste). Mash with a fork or potato masher and mix until combined and creamy.
THE STEAKS ARE HIGH
Return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. Coat in oil and the NOMU rub. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SERVICE, PLEASE!
Plate up the seared steak slices. Top with a dollop of the parsley butter - watch the butter melt into a delicious sauce! Side with the roasted baby potatoes and the dressed salad. Enjoy!