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Dinner with Rukmini
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Lemon and Rosemary Steak with Garlic Roasted Potatoes and Onions
Introduction from Rukmini Iyer
Here, a quick flash in a scorchingly hot pan before finishing the steaks on top of the potatoes in the oven gives a far superior flavour and appearance than just oven-roasting. The steaks are marinated after cooking in a lemon and rosemary dressing.
Ingredients
Method
Preheat the oven to 180°C fan/200°C/gas 6. Mix the potatoes, onion, garlic, 2 tablespoons of olive oil, 1 heaped teaspoon of sea salt and the whole rosemary sprigs in a large roasting tin, then transfer to the oven and roast for 1 hour. Whack up the heat to 200°C fan/220°C/gas 7 after 40 minutes to crisp them up nicely.
Once the potatoes have had 20 minutes, remove the steaks from the fridge and place on a plate. Rub all over with 2 more tablespoons of olive oil and a good grind of black pepper on each side. Leave aside to come to room temperature.
In the meantime, mix the finely chopped rosemary, lemon zest and juice, and the extra virgin olive oil and 1 teaspoon of sea salt and set aside.
Once the potatoes have had 1 hour and are nice and crisp and golden, place a griddle pan or heavy-based saucepan on the heat until smoking. Season the steaks with a little sea salt, then place in the smoking hot pan for 45 seconds on each side, to get a nice colour.
Transfer the steaks to the oven on top of the potatoes, and roast for a further 2 minutes for rare, 4½ minutes for medium rare, 6–8 minutes for well done.
Remove the roasting tin from the oven and place the steaks on a plate. Cover with the dressing and then loosely with foil, and leave to rest for 5–6 minutes, before serving with the potatoes.
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From the book
The Roasting Tin: Deliciously Simple One-Dish Dinners
Simple, quick and inventive one-tin recipes.
Revolutionise your midweek meal repertoire.
Leave the hard work to the oven with 75 life-changing recipes.
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