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
Heineken’s Steak & Parsley Butter
with baby potatoes & a pear and walnut salad
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 55 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Heineken’s Steak & Parsley Butter?
The preparation time for Heineken’s Steak & Parsley Butter with baby potatoes & a pear and walnut salad is between 20 and 35 minutes.
What is the total time required to make Heineken’s Steak & Parsley Butter with baby potatoes & a pear and walnut salad?
The total time required to make Heineken’s Steak & Parsley Butter with baby potatoes & a pear and walnut salad is between 40 and 55 minutes.
How many servings does Heineken’s Steak & Parsley Butter provide?
4 servings
What are the main ingredients in Heineken’s Steak & Parsley Butter?
Baby Potatoes, Beef, Cucumber, Free-Range Beef Sirloin, Fresh Parsley, Gorgonzola, Green Leaves, Lemon, Lemons, NOMU Beef Rub, Pear, Pears, Walnuts, Worcestershire Sauce
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?
Baby Potatoes, Beef, Cucumber, Free-Range Beef Sirloin, Fresh Parsley, Gorgonzola, Green Leaves, Lemon, Lemons, NOMU Beef Rub, Pear, Pears, Walnuts, Worcestershire Sauce
How many calories does Heineken’s Steak & Parsley Butter have?
904 calories
How much fat content does Heineken’s Steak & Parsley Butter have?
grams
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