for legal reasons since there's a glass of wine in this photo I suppose I need to advocate drinking responsibly...I do of course!
Steak of your choice (this time I used sirloin—ask your butcher if you’re unsure about how much you’ll need)
New Potatoes (allow 4/5 small ones per person )
For the Marinade: (enough for meat for 4)
2 tablespoons balsamic vinegar
2 tablespoons olive oil
2 tablespoons Worcestershire sauce
2 tablespoons water
2 crushed/grated garlic cloves
2 tablespoons approx chopped fresh parsley
1 tablespoon approx chopped fresh thyme
Freshly ground black pepper
For the Salad: (dressing idea in recipe below)
Salad leaves of your choice
1 bunch spring onions chopped (green bits too)
A handful of sunflower and pumpkin seeds
Sunflower and pumpkin seeds
A note from cleansheets: Make the marinade and add the steak as soon as you can, two hours beforehand if possible but even half an hour is worth doing. If you’re coming home just before you cook, prepare the marinade before you even take off your jacket!
1. Remove the woodier stems from the thyme and the thick stems from the parsley and chop the remaining leaves finely, mix with the other marinade ingredients in a bowl large enough for all the steak. Add the steak ensuring it’s all coated. Turn the meat half way through the time you have.
2. There’s no need to peel the new potatoes but do scrub them thoroughly. When washed put them in your steamer (see overleaf) on a high heat for about 40 minutes. Check that the water does not boil away and test the potatoes with a knife at about 25 minutes and every 5-10 mins after that, they may cook a little quicker if they are small.
3. While they are cooking wash salad leaves, if necessary and put in a bowl. Sprinkle with the chopped spring onions and the seeds
Making your own dressing is a great way to save. Put 100ml sunflower oil, 100ml cider vinegar, a generous teaspoon of honey and half a teaspoon of mustard, a pinch each of salt and pepper in a clean jam jar keep it in the fridge and give it a good shake before using – simple as that. If you find it too sharp add more honey and too sweet add more mustard.
4. Preheat your grill/bar b q as hot as possible, put the steaks for the people who want them well done on first and so on, cooking time will depend on it’s thickness the heat of your grill or bar-b-q and how long it was marinaded for, to check: press it with your index finger or the flat side of a grilling fork to get a feel for it. A rare steak will be soft. A medium steak will be firm but yielding. A well done steak will be firm. Once you get the hang of this trick you will be able to remove steaks from the grill at just the right second, if in doubt simply cut into the steak.
5. Serve butter and/or low fat natural yogurt with the potatoes.
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