Quick braised lettuce & peas
A quick side dish from one of our favourite chefs, Gordon proves that good cooking doesn't have to be complicated
Balsamic steaks with peppercorn wedges
- Preparation and cooking time
- Prep:
- Cook: -
- Plus marinating
- Easy
- Serves 6
Skip to ingredients
For the steaks
- 2 tbsp balsamic vinegar
- 2 tsp concentrated liquid beef stock
- 3 garlic clovesfinely grated
- 1 tbsp wholegrain mustard
- 1 tbsp clear honey
- 2 tbsp olive oilplus extra for brushing
- 6 sirloin steaksabout 5cm thick
- salador peas, to serve (optional)
For the wedges
- 1 ½kg medium potatosuch as King Edward, cut into wedges
- 3 tbsp sunflower oilplus extra for greasing
- 1 tbsp thyme leaf
- 2 tsp green peppercorncrushed
Nutrition: per serving
- kcal534
- fat25g
- saturates8g
- carbs43g
- sugars4g
- fibre5g
- protein34g
- salt0.3glow
Method
step 1
Mix together the vinegar, stock, garlic, mustard, honey and olive oil in a large shallow bowl, then grind in some black pepper, but no salt. Add the steaks and turn to coat. Leave to marinate in the fridge for 1 hr, or preferably overnight.
step 2
Heat oven to 200C/180C fan/gas 6. Toss the potatoes in a large bowl with the oil, thyme and peppercorns. Spread out on 2 greased baking sheets and bake for 10-15 mins until the potatoes are nearly cooked. Remove and leave to go cold.
step 3
Open-freeze the wedges until solid, then pack into a large rigid container in layers, interleaving with foil. Individually pack the steaks into freezer bags – make sure they lay completely flat when you put them in the freezer. Use within 1 month.
step 4
To serve, heat oven to 220C/200C fan/ gas 7, with a baking tray inside to warm up for the steaks. Put the wedges on another large baking tray, spread them apart and season. Bake for 20 mins until golden and crisp. Unwrap the steaks and brush both sides with oil. Press onto the hot tray and bake for 15-25 mins, turning after 10 mins and testing until hot, to give you medium-rare steak. Serve with the wedges and salad or peas, if you like.
