Monday, June 6, 2016

Day 158: Jamie Oliver's Steak and Chips

I tend to watch a lot of cooking shows while I'm traveling. I'm not sure exactly why. Maybe because I don't get the Food network at home, nor do I have time to watch it! But I've stumbled across some of my favorite recipes from celebrity chefs while channel surfing in hotel rooms.

I've never tried a Jamie Oliver recipe (though I've gotten many of his cookbooks as gifts for friends.) Like most of his recipes, it's meant to be simple, economical and for the most part, healthy.  I have also never made steak before and it was super easy on a cast iron skillet.  It came out super yummy for the first time I'd ever made steak!  


800 g baking potatoes
olive oil
optional:  2 sprigs of fresh rosemary
1 small onion
100 g button mushrooms, or whatever you can find
50 ml cream
1/2 teaspoon Dijon mustard
400 g frozen French beans
4 cloves of garlic
500 g flank steak

1.  Preheat the oven to 400 degrees F (200 Celsius). Halve the potatoes and slice them into wedges. Put in boiling salted water for 4 minutes, then drain and tip into roasting tray. Drizzle oil over it, adding salt and pepper per taste. Toss with rosemary leaves (if using) and roast for 40 minutes or until golden and crispy, turning over occasionally.

2.  Peel and slice the onion along with the mushroom. Put the vegetables into a medium pan on medium heat with salt and pepper to taste and a drizzle of oil. Cook for 10 minutes or until lightly golden, then add cream, mustard and a splash of water. Lower the heat and simmer, adding water if needed.  

3.  Put the frozen beans into a large frying pan on medium heat with some oil. Stir to help them defrost. Peel and slice the garlic, adding to the beans once all the liquid has evaporated. Lower the heat and cook for 5 minutes until crispy and golden.

4.  Season the steak with salt and pepper, rubbing with a little oil. Pound with a mallet to flatten and tenderize. The steak should be flat now, about 1/2" - 1" in thickness. Sear in a cast iron skillet (or hot frying pan) to a high heat. Turn every minute for 5-6 minutes for medium-rare, or until cooked to your liking. Add thyme or rosemary for last 2 minutes. Remove to a board, letting it rest for 2 minutes.  Add any resting juices to the mushroom sauce and season.  Spoon the mushroom sauce over the steak and serve with potato wedges on the side.