Seared Chilli Pepper Beef with Paprika Potatoes
A special but quick supper for two. Rump or sirloin steaks dusted with chilli and pan fried, with paprika roasted potatoes and red wine sauce.
Based on a 2cm thick steak
To Cook Rare: 2½ minutes on each side
To Cook Medium: 4 minutes on each side
To Cook Well Done: 6 minutes on each side
- 300g lean rump or thick sirloin steaks
- 300g small new potatoes, halved
- Large pinch paprika powder
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, peeled and roughly chopped
- 1 small red onion, peeled and thinly sliced
- ½ teaspoon dried chilli flakes
- 100ml fl oz dry red wine
- Preheat the oven to 220°C, 200°C Fan, Gas Mark 7.
- Place the potatoes in a non-stick roasting tin. Add the paprika and half the oil, toss gently, season and roast for 25 minutes. 15 minutes before the end of the cooking time remove the tin, add the garlic and onions, toss gently and return to the oven.
- Place the steaks on a chopping board, season on both sides and dust with the chilli flakes. Heat the remaining oil in a heavy based frying or griddle pan and cook the steaks according to your preference. Remove the steak and keep warm.
- In the same pan add the wine and simmer for 2-3 minutes or until reduced by half, scraping the base of the pan with a wooden spoon to release any sediment. Add any meat juices from the steak plate to the pan.
- Divide the potato mixture between two serving plates. Slice the steak on the diagonal and arrange on top of the potatoes. Drizzle over the red wine sauce and serve immediately with a red chicory salad.