Skip to main content

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 :)

Labels:

Comments

Post a Comment

Popular posts from this blog

Beef & Chorizo Bolognese

Prep time: 10 minutes Cooking time: 25 minutes INGREDIENTS 500g Lean beef mince 2 Carrotts 1 Red pepper 600g Chopped tomatoes 100g Chorzio 85g Smoked (diced) pancetta 3 Cloves of garlic 1 Large red onion 1 TBSP Worcestershire sauce 1 Beef stock cube 1 TSP Dried oegano 1 TSP Dried Basil Salt & pepper (to taste) INSTRUCTIONS Roughly chop the carrots, onion, pepper, garlic and the chorizo. Add them to the pan with the pancetta and cook on a medium heat for 5 minutes. Stir the mince into the mixture and crumble over the stock cube. Season with salt, pepper, oregano and basil.  Cook for a further 10 minutes until the mince is nicely browned. Add the chopped tomatoes and the worcestershire sauce, mix well then cook for a further 10 minutes. Top with fresh basil leaves and parmesan.  Enjoy :)
Post a Comment
Read more

BBQ Chicken with a Lemon Parsley Marinade

Prep time: 3 minutes Cooking time: 10 minutes INGREDIENTS 2 TBSP finely chopped parsley 4 cloves garlic (minced) 1.5 large lemons (juiced) 250g cream cheese Salt & ground black pepper 4 Chicken breasts INSTRUCTIONS Mince the garlic and chop the parsley. Put the cream cheese, garlic, parsley and the juice of 1 lemon into a mixing bowl. Add salt and plenty of ground black pepper. Thoroughly mix until smooth.  Put 2 TBSP of the sauce aside for later. Slightly score the top of the chicken breasts. Lightly coat all of the breasts in the sauce. Add the breasts to the BBQ and baste the top of them with the remaining sauce. Turn them regularly basting the new side each time. Once cooked through remove from the BBQ and serve, smearing the remaining sauce onto the cooked breasts then drizzle with the juice from half a lemon. Add salt and pepper to taste. Voila! :) 
Post a Comment
Read more

Chinese Curry Sauce

This is such an amazingly easy curry sauce to make and tastes exactly like "take away" Chinese curry sauce. You can make it in huge batches and put it in the freezer for future use. Great for all sorts of Chinese curries as well as good old chips & curry. Prep time: 5 minutes Cooking time: 3 minutes INGREDIENTS  1 TSP hot Madras curry powder 1 1/2 TBSP Chinese five spice powder 1 1/2 TBSP ginger powder 1 TBSP garlic powder 3 TBSP plain flour 55g margarine / butter 250ml chicken stock  INSTRUCTIONS - SAUCE (Images below the instructions for guidance) In a small glass, thoroughly mix the madras, five spice, ginger powder and garlic powder until nicely mixed. Put to one side. Melt the butter/margarine in a pan then remove from the heat. Add the flour and mix until it forms a paste (roux). Return back to a low-medium heat and cook the roux for a further 2 minutes stirring regularly. Add the spice mixture to the roux and thoroughly mi...
Post a Comment
Read more