Heat Up The Kitchen With UCOOK And Sarah Graham!
The next installment of foodie and TV star Sarah Graham’s recipes for the newly launched categories on UCOOK e-food site…
Steak with Thyme Butter and Hasselback Potatoes
Active cooking time: 10 min
Inactive cooking time: 35 minIngredientPortion for 1 Portion for 2Portion for 3/4Steak (one portion = 150 g)1 whole2 whole3/4 wholePotato1 whole1 whole1 wholeGarlic clove, minced1 whole1 whole2 wholeOregano / thyme2 g2 g4 gBaby spinach and watercress20 g40 g80 gParmesan, whole5 g10 g20 gMixed seeds, toasted5 g10 g20 gSalad options:
Raddish for added crunch
5 g fennel
15 g radish
10 g fennel
30 g radish
20 g fennel
50 g radish
80 gLemon for dressing½ lemon½ lemon1 lemonSalt and freshly ground black pepperTo tasteTo tasteTo taste
Assuming 1 potato and 1 steak per person
Garlic, herbs, mixed leaves, parmesan and mixed seeds divided by 2 for smaller portion, multiplied by 2 for larger portion
What to do
Preheat oven to 190 degrees Celsius. Hasselback the potatoes as follows: Cut slits into the potato (about 2/3 of the way through), stopping just before you cut through so that the slices stay connected at the bottom of the potato. Space the slices about 1/2 cm apart. Place in a baking dish, season with salt and pepper and a drizzle of olive oil and place in the oven for 45 minutes. Prepare your herb butter by mixing the ingredients together in a small bowl and mixing well. Set aside. Prepare your green salad and season the steaks. Cook the steaks for about 10 minutes (when the potatoes are cooked through and just starting to turn golden), adding in half the herb butter to baste them for the last minute of cooking. Add remaining herb butter to the potatoes for their last few minutes.
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By: Sarah Graham. Source and image: UCOOK