Steak With Baked Potato
Instructions
Meat:
Season the steak with pepper. Set aside
In a pan, melt the butter. Do the same with another pan
Put onion, garlic and steak in the first pan. Cook for few minutes on each side. Flip once and twice only.
Remove and place in a plate.
Salad:
Rip up the lettuce and add wanton strips, cheese and cooked bacon.
Potato:
Wrap potato in a foil and put in oven
Open the middle and stuff in some butter, cheese, bacon crisp, cheddar cheese and salt.
Preheat the oven to 220C/425F/Gas 7.
To make the griddled peppered steak, place the crushed black peppercorns onto a plate. Rub the steak in olive oil and roll in the peppercorns to coat. Season with salt and freshly ground black pepper.
Heat a griddle pan until smoking hot, add the steak to the pan and griddle for three minutes on both sides, or until cooked to your liking. Set aside to rest for five minutes before serving.
To make the baked potato salad, in a large bowl mix the potato wedges in 1-2 tbsp of the olive oil, scatter with salt and spread evenly onto a preheated non-stick baking sheet. Bake in the oven for 15 minutes, turning occasionally or until golden-brown.
In another bowl, place the chopped spring onions, red wine vinegar, remaining olive oil and fresh coriander leaves with the hot potatoes and mix well to cover.
To make the garlic mayonnaise, in a medium-sized bowl place the egg yolks, crushed garlic and Dijon mustard and whisk until combined.
In another bowl, mix the different oils together and very slowly drizzle the oil into the egg yolk mixture, whisking continuously until the mixture has emulsified.
Add the white wine vinegar to the egg yolk mixture and whisk well. Season with black or white pepper.
To serve, place the baked potato salad into a serving bowl, top with the griddled steak with a dollop of garlic mayonnaise on top. Garnish with coriander leaves.
