Steak with jalapeno bearnaise & wedges
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 2
Ingredients
- 3 medium Maris Piper potatoes (about 800g)
- 3 tbsp olive oil
- 2 tsp chilli con carne seasoning mix
- 1 large 440g rib-eye steak or 2 x 220g rib-eye steaks
For the salad
- 3 large tomatoes, cut into chunks
- 1 green pepper, cut into chunks
- 1 banana shallot, finely chopped
- 2 limes, juiced
- 2 tbsp coriander, roughly chopped
For the béarnaise
- 90g unsalted butter, cubed
- 2 egg yolks (freeze the whites for another recipe)
- 2 tbsp pickled jalapeños, finely chopped, plus 1 tsp of the brine
- ½ banana shallot, finely chopped
- 2 tbsp finely chopped coriander
Method
- STEP 1
Cut each potato into eight wedges, then boil in lightly salted water for 7 mins. Drain and leave to steam-dry. Heat the oven to 200C/180C fan/gas 6. Pour 2 tbsp of the oil into a large baking tray and put in the oven. Shake the potatoes to rough up the edges, gently tip into the hot oil and roast for 30 mins. Toss with the seasoning and roast for 10 mins.
- STEP 2
Make the salad by combining all the ingredients with a pinch of salt.
- STEP 3
Heat the remaining 1 tbsp oil in a frying pan over a high heat. Season the steak, then fry for 2-3 mins on each side. Leave to rest for 10 mins, then slice.
- STEP 4
For the béarnaise, melt the butter in the microwave or small pan over a low heat and set aside. Pour a 5cm depth of water into a small pan and bring to a simmer. Sit a bowl over the pan, ensuring the bowl doesn’t touch the water. Tip in the egg yolks and brine and whisk using an electric whisk until aerated. Slowly drizzle in the butter, whisking constantly, until fully incorporated (don’t let the water get too hot). Take off the heat and mix in the pickles, shallot and coriander. Serve poured over the steak, with the wedges and salad on the side.
