Balsamic steaks with peppercorn wedges

Balsamic steaks with peppercorn wedges

  • 1
  • 2
  • 3
  • 4
  • 5
(6 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 10 mins Cook: 20 mins - 25 mins Plus marinating

Skill level

Easy

Servings

Serves 6

Freeze single portions of sirloin steak and chips so you have a home-cooked meal within minutes of getting home

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
534
protein
34g
carbs
43g
fat
25g
saturates
8g
fibre
5g
sugar
4g
salt
0.3g

Ingredients

For the steaks

  • 2 tbsp balsamic vinegar
  • 2 tsp concentrated liquid beef stock
  • 3 garlic cloves, finely grated
  • 1 tbsp wholegrain mustard
  • 1 tbsp clear honey
  • 2 tbsp olive oil, plus extra for brushing
  • 6 sirloin steaks, about 5cm thick
  • salad or peas, to serve (optional)

For the wedges

  • 1½ kg medium potatoes, such as King Edward, cut into wedges
  • 3 tbsp sunflower oil, plus extra for greasing
  • 1 tbsp thyme leaf
  • 2 tsp green peppercorns, crushed

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Mix together the vinegar, stock, garlic, mustard, honey and olive oil in a large shallow bowl, then grind in some black pepper, but no salt. Add the steaks and turn to coat. Leave to marinate in the fridge for 1 hr, or preferably overnight.
  2. Heat oven to 200C/180C fan/gas 6. Toss the potatoes in a large bowl with the oil, thyme and peppercorns. Spread out on 2 greased baking sheets and bake for 10-15 mins until the potatoes are nearly cooked. Remove and leave to go cold.
  3. Open-freeze the wedges until solid, then pack into a large rigid container in layers, interleaving with foil. Individually pack the steaks into freezer bags – make sure they lay completely flat when you put them in the freezer. Use within 1 month.
  4. To serve, heat oven to 220C/200C fan/ gas 7, with a baking tray inside to warm up for the steaks. Put the wedges on another large baking tray, spread them apart and season. Bake for 20 mins until golden and crisp. Unwrap the steaks and brush both sides with oil. Press onto the hot tray and bake for 15-25 mins, turning after 10 mins and testing until hot, to give you medium-rare steak. Serve with the wedges and salad or peas, if you like.

Recipe from Good Food magazine, February 2013

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
redmosquitoIE's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Used same marinade for two steaks and perfect. Served with rocket and parmesan.
Pan fried from fresh after overnight marinate.
Take heed of burning on usual high temp pan (I'm guessing due to honey). Next time might pan fry for a minute and into the oven.

mayhaa's picture

Used Tenderloin. Absolutely LOVED my steak. I didn't do the potatoes, replaced it with grilled mushrooms red peppers and onions (cooked in the grilling pan with the steak) on a bed of baby spinach and rocket leaves. Also I left out the stock as didn't think 2 teaspoons of it would make such a huge difference. I used this quantity of marinade for 2 steaks - but that is because i like my steak super moist. YUM is the only word to describe it. Will definitely have this a couple of times a week!

herculite's picture

We love our steaks quite rare but like the outsides to be crusty. The marinade worked well to give a lovely outside coating but lovely and rare inside. Used a stock cube instead of liquid stock and this worked well. Will do again.

russelllett's picture
  • 1
  • 2
  • 3
  • 4
  • 5

You can do that again she said. Loverly, very quick and easy. Roasted parsnip and sweet potato chips instead.

joanna1972's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I did this for 3, but using the same amount of marinade. Used a jelly type stock pot rather then concentrated stock, as that's what I had. After cooking the steaks I deglazed the pan with red wine, added the rest of the marinade, mushrooms and plum tomatoes...reduced...it was lovely!!! Totally worth 5 stars!!

judiffcarr's picture
  • 1
  • 2
  • 3
  • 4
  • 5

We used rump instead of sirloin - and didnt freeze it. But oh my goodness it was delicious!!! The balsamic really works with the beef. I used sweet potato instead of normal spuds and used an oxo beef cube with a little hot water instead of buying the conc beef stock. It worked perfectly. Making it for family this weekend and I'm sure it will go down a treat there too!

Questions

Tips