You’ll Need
600g sirloin, rump, or ribeye steak, cut into thick strips
1 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
1 tsp coarse black pepper
1 tsp salt
For The Cowboy Butter
60g butter
3 cloves garlic, finely grated
1 tsp Dijon mustard
1 tsp Worcestershire sauce
Juice of ½ lemon
1 tsp chopped fresh parsley
1 tsp chopped fresh chives
½ tsp chilli flakes
½ tsp smoked paprika
Optional But Dangerous
Skin-on fries
Grilled corn on the cob
Onion rings
Garlic mayo
Method
Preheat your air fryer to 200°C.
Pat the steak strips dry with kitchen paper.
Add the olive oil, smoked paprika, garlic powder, salt, and black pepper to the steak and toss until evenly
coated.
Place the steak strips into the air fryer basket in a single layer.
Cook for 6–8 minutes, shaking halfway through, until the steak has a rich crust while remaining juicy inside.
Cook a little longer if you prefer your steak more well done.
Meanwhile, melt the butter gently in a small saucepan.
Stir in the garlic, Dijon mustard, Worcestershire sauce, lemon juice, parsley, chives, chilli flakes, and smoked
paprika.
Allow the butter to bubble gently for 1 minute until fragrant.
Transfer the cooked steak strips into a large bowl and immediately pour over the hot cowboy butter.
Toss thoroughly until every strip is coated in the buttery glaze.
Serve immediately with fries, grilled corn, onion rings, and plenty of the remaining cowboy butter for dipping.