Crackling roast pork with beans, rosemary & artichokes
Make this easy roast pork Sunday lunch number that’s served with hearty braised white beans instead of roasted veg, cutting down on your washing-up
Steak with jalapeno bearnaise & wedges
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 2
Skip to ingredients
- 3 medium Maris Piper potatoes(about 800g)
- 3 tbsp olive oil
- 2 tsp chilli con carne seasoning mix
- 1 large 440g rib-eye steakor 2 x 220g rib-eye steaks
For the salad
- 3 large tomatoescut into chunks
- 1 green peppercut into chunks
- 1 banana shallotfinely chopped
- 2 limesjuiced
- 2 tbsp corianderroughly chopped
For the béarnaise
- 90g unsalted buttercubed
- 2 egg yolks(freeze the whites for another recipe)
- 2 tbsp pickled jalapeñosfinely chopped, plus 1 tsp of the brine
- ½ banana shallotfinely chopped
- 2 tbsp finely chopped coriander
Nutrition: Per serving
- kcal1227
- fat77g
- saturates36g
- carbs72g
- sugars14g
- fibre11ghigh
- protein55g
- salt1.8g
Method
step 1
Cut each potato into eight wedges, then boil in lightly salted water for 7 mins. Drain and leave to steam-dry. Heat the oven to 200C/180C fan/gas 6. Pour 2 tbsp of the oil into a large baking tray and put in the oven. Shake the potatoes to rough up the edges, gently tip into the hot oil and roast for 30 mins. Toss with the seasoning and roast for 10 mins.
step 2
Make the salad by combining all the ingredients with a pinch of salt.
step 3
Heat the remaining 1 tbsp oil in a frying pan over a high heat. Season the steak, then fry for 2-3 mins on each side. Leave to rest for 10 mins, then slice.
step 4
For the béarnaise, melt the butter in the microwave or small pan over a low heat and set aside. Pour a 5cm depth of water into a small pan and bring to a simmer. Sit a bowl over the pan, ensuring the bowl doesn’t touch the water. Tip in the egg yolks and brine and whisk using an electric whisk until aerated. Slowly drizzle in the butter, whisking constantly, until fully incorporated (don’t let the water get too hot). Take off the heat and mix in the pickles, shallot and coriander. Serve poured over the steak, with the wedges and salad on the side.
