Balsamic steaks with peppercorn wedges

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• judelovesfood

  17 February 2013

  judelovesfood rated and commented on this recipe

  

  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!

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• Jo-Jo

  19 February 2013

  Jo-Jo rated and commented on this recipe

  

  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!!

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• Russell

  23 February 2013

  Russell rated and commented on this recipe

  

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

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• Julie

  23 February 2013

  Julie commented on this recipe

  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.

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http://www.bbcgoodfood.com/recipes/2892675/

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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

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

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 10 mins

Cook 20 - 25 mins

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

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

PER SERVING

534 kcalories, protein 34g, carbohydrate 43g, fat 25 g, saturated fat 8g, fibre 5g, sugar 4g, salt 0.3 g

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