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High Steaks

Today I went ultra adventurous, and have combined two recipes at the same time for dinner. I decided to combine Tom's Fancy Potatoes with Jane's Steak recipe, described below ...

SLOW COOKED STEAK

1 steak (rib eye, sirloin, rump or fillet - although fillet can be very dry. Make sure the steak is at room temperature when you cook it - take it out the fridge a couple of hours beforehand)

1 teaspoon sugar
1 tablespoon olive oil
1 teaspoon butter
1 onion
2 tomatoes
1 green pepper

Heat oven to 180 degrees

Slice onion and peper, cut tomatoes into chunks.

Fry oil and butter in frying pan until very hot. Press half a teaspoon sugar on each side of the steak, then sear on each side (about 1 minutes each side). Remove steak, add vegetables and stir fry until slightly soft (you might have to add some more oil and/or butter). Season with salt and pepper. If you have any kind of sauce (HP, worcestershire, mustard etc you can add a blob of it to the vegetable mixture now)

Put vegetables in heatproof dish, place steak on top. Cover with foil and cook in the oven for 25 minutes

TIP: Note that the steak cooking time is pretty much the same as for oven chips!

I figured it would work out well, as I'd get the potatoes on first (god I wish that the peeler hadn't gone missing), get them in the oven, and then do all the prep and stick in the steak for the last 25 mins of the potato cooking time. I chopped up the tatties, gave 'em a quick rinse to try and get rid of some of the starch, and then tossed them up a good 'un. Stuck them in the oven at 180, and got on with the rest of the instructions. I think overseared the steak on one side, I am not sure that an actual whole minute is necessary, more like 30 seconds to 45 ... but I guess it depends on how hot you get the pan. Stir fried up the veg, and then stuck it in the dish and then the middle shelf of the oven.

VERDICT De-lic-ious!! The potatoes actually took a bit longer than planned, so I reckon maybe a slightly hotter oven next time. Tom is also right that you can be generous with the rosemary. I thought I was, but it could definitely have stood some more. As for the steak, well it came out very juicy, and the veg was nice. I could've stuck more Worcester sauce in, as I could barely taste it, and the steak could maybe have been in for a little less time. The juices from the steak and the veg make a lovely gravy! (oh and I forgot to season the veg, but it didn't seem to detract too much). So thanks again to Jane, and thanks for the first time to Tom ... keep 'em coming if you've got 'em!

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