The ultimate steak & vinegar roasties

Serves 6

  • 1 kg French-trimmed côte de boeuf, with a good layer of intramuscular fat

  • 1.8 kg Maris Piper potatoes, peeled

  • sea salt

  • freshly ground black pepper

  • olive oil

  • 1 knob of unsalted butter

  • 2 sprigs of fresh rosemary

  • 1 bulb of garlic

  • ½ a bunch of mixed fresh woody herbs, such as thyme, oregano and rosemary

  • extra virgin olive oil

  • For the flavoured vinegar:

  • 2 sprigs of fresh rosemary

  • 50 ml cider, white wine or red wine vinegar

  • ½ teaspoon fennel seeds or dried chilli flakes

I use a plastic water spritzer to spray the potatoes with the homemade flavoured vinegar – it gives those crispy potatoes an added smack of flavour.



Around 1 hour 30 minutes before you're ready to start, remove the meat from the fridge and leave aside to come up to room temperature.



Preheat the oven to 200ºC/400ºF/gas 6. Place a large roasting tray in the oven to preheat. Meanwhile, slice the potatoes into rough 5cm chunks, then parboil in a pan of salted boiling water for around 12 minutes. Drain and return to the pan, shake to chuff them up, then leave to steam dry. Carefully remove the tray from the oven, add a good splash of olive oil, the butter and rosemary sprigs. Separate and bash the garlic cloves, then scatter into the tray of potatoes. Gently toss to coat, then season with salt and place in the oven for 45 minutes to 1 hour, or until golden and crisp.



Meanwhile, add the flavoured vinegar ingredients to a small plastic water spritzer, then set aside for later.



Make a herb brush by tying the woody herbs to the end of a wooden spoon with string. Preheat an ovenproof frying pan over a high heat to get it nice and hot – you want to do this around 25 minutes before the potatoes are ready. Add a splash of olive oil, then season the steak well and add to the pan, fat side-down, for a few minutes so the fat renders out. Sear the steak for around 8 minutes, or until browned all over, turning and basting with the herb brush every minute or so, then place in the oven for around 15 minutes for medium, or cook to your liking, turning halfway.



Transfer to a board, drizzle with the juices from the pan and leave to rest for around 3 minutes. When the roast potatoes are a few minutes away from being ready, spritz with the flavoured vinegar – don't add too much, you want it to be subtle. Return to the oven for 30 seconds, then lightly squash with a fish slice. Spritz with a little more flavoured vinegar and return to the oven for a final few minutes.



Slice up the steak on a board and sprinkle with a little salt. Add a little extra virgin olive oil to the resting juices, then drizzle over the steak and serve with a nice salad, the vinegary roasties and a dollop of mustard, if you like.

Nutritional Information

The ultimate steak & vinegar roasties

For a blowout weekend dinner

More Father's day recipes >
0 foodies cooked this
For the perfect steak and the most mind-blowing roast potatoes you’ll ever taste, this is it!
Serves 6
1h 30m
Not too tricky
Method

I use a plastic water spritzer to spray the potatoes with the homemade flavoured vinegar – it gives those crispy potatoes an added smack of flavour.

Around 1 hour 30 minutes before you're ready to start, remove the meat from the fridge and leave aside to come up to room temperature.

Preheat the oven to 200ºC/400ºF/gas 6. Place a large roasting tray in the oven to preheat. Meanwhile, slice the potatoes into rough 5cm chunks, then parboil in a pan of salted boiling water for around 12 minutes. Drain and return to the pan, shake to chuff them up, then leave to steam dry. Carefully remove the tray from the oven, add a good splash of olive oil, the butter and rosemary sprigs. Separate and bash the garlic cloves, then scatter into the tray of potatoes. Gently toss to coat, then season with salt and place in the oven for 45 minutes to 1 hour, or until golden and crisp.

Meanwhile, add the flavoured vinegar ingredients to a small plastic water spritzer, then set aside for later.

Make a herb brush by tying the woody herbs to the end of a wooden spoon with string. Preheat an ovenproof frying pan over a high heat to get it nice and hot – you want to do this around 25 minutes before the potatoes are ready. Add a splash of olive oil, then season the steak well and add to the pan, fat side-down, for a few minutes so the fat renders out. Sear the steak for around 8 minutes, or until browned all over, turning and basting with the herb brush every minute or so, then place in the oven for around 15 minutes for medium, or cook to your liking, turning halfway.

Transfer to a board, drizzle with the juices from the pan and leave to rest for around 3 minutes. When the roast potatoes are a few minutes away from being ready, spritz with the flavoured vinegar – don't add too much, you want it to be subtle. Return to the oven for 30 seconds, then lightly squash with a fish slice. Spritz with a little more flavoured vinegar and return to the oven for a final few minutes.

Slice up the steak on a board and sprinkle with a little salt. Add a little extra virgin olive oil to the resting juices, then drizzle over the steak and serve with a nice salad, the vinegary roasties and a dollop of mustard, if you like.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 706
    35%
  • Carbs 54.1g
    21%
  • Sugar 2.2g 2%
  • Fat 38.7g 55%
  • Saturates 16.8g 84%
  • Protein 38.2g 85%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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