Baked potato slices
Try Gary Rhodes' recipe for crispy baked potatoes, sliced thinly and cooked with olive oil and salt. Perfect for a simple roast dinner side dish
Porcini-rubbed steak
- Preparation and cooking time
- Prep:
- Cook:
- Plus overnight marinating
- More effort
- Serves 2
Skip to ingredients
- 25g dried porcinimushrooms
- 1 sprig thymeleaves only
- 2 thick sirloin steaks
- 1 tbsp olive oil
- baked potatoes and saladto serve
Nutrition: per serving
- kcal478
- fat10g
- saturates2g
- carbs1g
- sugars0g
- fibre2g
- protein47g
- salt0.29glow
Method
step 1
Whizz the mushrooms into a fine powder in a small food processor or coffee grinder. Mix with a good pinch of salt, pepper and the thyme leaves. Rub the mixture all over the steaks, then pop onto a plate or into a sealable kitchen bag and chill overnight.
step 2
Brush away any excess mixture. Heat a griddle pan until smoking hot. Turn the heat to medium, then smear a little olive oil over one side of each steak. Griddle, oiled side down, for 3 mins. Turn over (there’s no need to oil the other side), then cook for another 2 mins for medium-rare. Serve with a baked potato and a wintery salad.
