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Seared Steak with Charlotte Potatoes, Fennel and Courgette


Prep time: 10 minutes
Cooking time: 36 minutes

INGREDIENTS

  • Your favourite cut of steak
  • 4 large cloves of garlic (sliced thinly)
  • 7 TBSP olive oil
  • 1 bulb of fennel
  • 2 small leeks or 1 large leek chopped into 1cm discs
  • 2 small courgettes or 1 large courgette chopped into 1cm discs 
  • 500g of charlotte potatoes
  • 1 lemon
  • 1 TBSP oregano
  • 1 TBSP chilli & garlic infused oil (not a necessity but really works when frying the steak) 
  • Salt & ground black pepper
INSTRUCTIONS (Images are below the instructions for guidance)

  1. Fork holes in the larger potatoes.
  2. Put the potatoes on a high heat in boiling water for 20 minutes.
  3. In the meantime chop your courgette, fennel, leek and garlic and mix it up.
  4. Add 4 TBSP of olive oil and mix to coat.
  5. In the meantime marinade the steak in chilli & garlic infused oil (any oil is fine) and plenty of ground black pepper and salt.
  6. After 20 minutes put the vegetable mixture into a wok which is lined with 1 TBSP olive oil, add the juice from 1/2 a lemon and cook on a medium heat for 10 minutes turning constantly so the garlic and fennel don't burn. Keep the potatoes boiling for the next 10 minutes.
  7. After 9 minutes add a dry skillet to a high heat. When at full heat strike the skillet with the steak and cook to your preference.
  8. After the vegetables have been on for 10 minutes take the potatoes off the heat, drain them and cut the larger ones in half then add all of them to the wok. Toss with a further 2 TBSP olive oil.
  9. Add the final 1/2 of the lemon juice and oregano.
  10. Add salt & ground black pepper to taste
  11. Allow the fully combined mixture to cook on a high heat until the potato has nicely browned, for us it takes about 5 minutes which happens to be how long our steaks take :)
  12. Enjoy :)

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