- 1 large potato, skin left on
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 large flat cap mushrooms, stalks removed
- 2 tomatoes
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 2 sirloin steaks, about 140g/5oz each
This well-flavoured steak needs to be cooked carefully, and rested properly to ensure…
- ¼ beef stock cube
- large handful watercress
With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
Heat grill to high. Thickly slice the potato, then lay slices on a large non-stick baking tray and brush with oil. Grill for 10 mins until browned. Flip over the potatoes, add the mushrooms and tomatoes to the tray and brush with oil, then return verything to the grill for another 10 mins until cooked.
Heat remaining oil in a frying pan. Season the steaks, then sear for 1 min on each side for rare, 1½ mins for medium or 2½ mins for well done. Remove and leave to rest. Add a splash of water to the pan, crumble in the stock cube, then boil to make a thin gravy, adding any steak juices from the plate. Serve the steaks with the veg, a handful of watercress and the gravy.
Cooking steakSteaks will differ in size and thickness, so only ever use cooking times as a guideline. If you cut into a steak and it’s not cooked enough, you can always put it back into the pan for a few more minutes.