About this recipe:Onions and mushrooms are natural partners for tender beef steaks, and instead of deep-fried chips, char-grilled new potatoes make a healthier alternative. Serve with relishes and a big green salad.
1 tsp freshly ground black pepper
½ tsp dried thyme
pinch of paprika, or to taste
4 lean sirloin steaks, about 150g each
2 tbsp vegetable oil
500g new potatoes, scrubbed
2 red onions, cut into wedges
500g chestnut mushrooms, thickly sliced
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Method Prep:45min › Cook:20min › Ready in:1hr5min
Mix together the black pepper, thyme and paprika on a plate. Lightly brush the steaks on both sides using half of the oil, then lay them on the spice mixture and rub the spices onto both sides of the steaks. Set aside to marinate while you prepare the vegetables, or for up to 4 hours in the fridge.
Bring a large pan of lightly salted water to the boil over a high heat. Add the potatoes and boil for 12 minutes or until just tender. Drain well. When they are cool enough to handle, thinly slice the potatoes. Set aside.
Heat a cast-iron, ridged griddle over a high heat until it is hot enough for a splash of water to ‘dance’ on the surface. Brush with half of the remaining oil, then add the potatoes and onions. Char-grill for about 7 minutes until the potatoes are browned and crisp and the onions are softened. Transfer the vegetables to a plate, cover with foil and keep warm.
Put the steaks on the hot griddle and char-grill for 1 minute on each side for rare, 1½ minutes for medium and 2 minutes for well-done. Remove to another plate, cover with foil and keep warm.
Brush the pan with the last of the oil, add the mushrooms and char-grill for 5 minutes or until they are brown and tender. Return the steaks to the pan with any accumulated juices. Add the potatoes and onions, and season to taste. Reheat briefly, then serve.
If you don't have a pastry brush, use crumpled kitchen paper to oil the pan.