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/¾inch 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/10½oz lean rump or thick sirloin steaks
- 300g/10½oz small new potatoes, halved
- Large pinch paprika powder
- 30ml/2tbsp extra virgin olive oil
- Salt and freshly milled back pepper
- 2 garlic cloves, peeled and roughly chopped
- 1 small red onion, peeled and thinly sliced
- 2.5ml/½tsp dried chilli flakes
- 100ml/3½floz dry red wine
- Preheat the oven to Gas mark 7, 220°C, 425°F.
- 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.