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Grilled Steaks with Saffron Potatoes and Roast Tomatoes

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Serves: 4
700g / 1 1/2 lb new potatoes, halved
few strands of saffron
300ml / 1/2 pint vegetable or beef stock
1 small onion, peeled and finely chopped
75g / 3 oz butter
salt and freshly ground black pepper
2 tsp balsamic vinegar
2 tbsp olive oil
1 tsp caster sugar
8 plum tomatoes, halved
4 boneless sirloin steaks, each weighing 225g / 8 oz
2 tbsp freshly chopped parsley

Cook the potatoes in boiling salted water for 8 minutes and drain well. Return the potatoes to the saucepan along with the saffron, stock, onion and 25g / 1 oz of the butter. Season to taste with salt and pepper and simmer uncovered for 10 minutes until the potatoes are tender.

Meanwhile, preheat the grill to medium. Mix together the vinegar, olive oil, sugar and seasoning. Arrange the tomatoes cut-side up in a foil-lined grill pan and drizzle over the dressing. Grill for 12-15 minutes, basting occasionally, until tender.

Melt the remaining butter in a frying pan. Add the steaks and cook for 4-8 minutes to taste and depending on thickness.

Arrange the potatoes and tomatoes in the centre of 4 serving plates. Top with the steaks along with any pan juices. Sprinkle over the parsley and serve immediately.

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