Steak roast with all the trimmings
Serves 2 - 3
Easy
Prep:
Cook:
Steak makes for a perfect speedy centrepiece for an evening roast dinner – and our shortcuts make this feast even quicker to whip up. Serve with roasties, green veg and yorkshire puds
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Showing items 1 to 3 of 6
- 1 large steak(750g-1kg, on the bone)
- oilfor rubbing on the steak
- 3 potatoes
- 2-3 frozen yorkshire puddings
- green vegto serve
- ready-made gravyto serve
Nutrition: Per serving (3)
- kcal630
- fat35.2g
- saturates13.6g
- carbs29.2g
- sugars2.2g
- fibre5.2g
- protein46.5g
- salt0.3g
Method
step 1
Put a cast-iron frying pan over a medium-high heat. Rub the steak with a little oil and season well. Heat the oven to 200C/180C fan/gas 6.
step 2
Fry the steak on both sides and the fatty edge until well browned, then transfer to a baking tray and roast for 18-20 mins. Meanwhile, cut 3 large potatoes into medium chunks and microwave for 6 mins. Toss the potatoes in the pan used to fry the steak, then add to the baking tray. Remove the steak (it should read 45-50C on a temperature probe) and rest on a board for 10 mins.
step 3
Put 2-3 frozen yorkshire puddings on the tray with the potatoes and bake for the final 10 mins. Carve the steak and serve with the potatoes, yorkies, some green veg and ready-made gravy, if you like.
