Steaks with Ginger and Crushed Potatoes
Delicious steaks (bistro, rump or thin cut steaks) seasoned and dusted with fresh thyme leaves pan fried and served with crushed herby new potatoes and a grape and ginger sauce. All ready in under half an hour!
Bistro or rump 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
- 4 beef bistro, rump or thin cut steaks
- 1 tablespoon rapeseed oil
- 2 teaspoons fresh thyme leaves
For the crushed potatoes:
- 750g small new potatoes, halved
- 2 tablespoons freshly chopped flat-leaf parsley
For the grape and ginger sauce:
- 300ml black grape juice
- 1 small onion, peeled and finely chopped
- 1 x 2.5cm piece fresh root ginger, peeled and finely chopped
- Dash good balsamic vinegar
Remove the steaks from the fridge at least 20 minutes before cooking to bring up to room temperature.
To prepare the potatoes, boil for 15- 20 minutes in a large pan of boiling water. Drain and crush with a potato masher or fork. Season and stir through the parsley. Cover and keep warm.
To prepare the sauce; put the grape juice, onion and ginger in a large pan. Increase the heat and boil until the sauce is reduced to 100ml (this takes about 10-15 minutes). Season and set aside.
Heat a non-stick griddle or frying pan until hot. Place the steaks on a chopping board, coat with the oil, season and sprinkle with the herbs on both sides.
Cook the steaks according to your preference. If using thin cut steaks cook for 1-2 minutes on each side. Transfer the steaks to a warm plate, cover with foil and leave to rest for a few minutes (if using thin cut steaks serve immediately).
Serve the steaks with the crushed new potatoes and the sauce.