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Char-grilled steak with roast parsnip, sauté potatoes and mayonnaise

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
by Brian Turner

From Ready Steady Cook

Method


  1. Preheat the oven to 200c/400F/Gas 6.

  2. For the parsnips, blanch in boiling water for one minute. Drain and transfer to a roasting tin, toss in olive oil and roast in the oven for ten minutes.

  3. For the potatoes, heat a griddle pan and coat the potatoes in the oil and rosemary. Place on the griddle and cook for two minutes on each side, or until cooked through.

  4. For the beef, heat a separate griddle pan. Rub the steak with the oil and the seasoning and place on the griddle. Cook for two minutes on each side, or until cooked to your liking. Remove from the heat and allow to rest.

  5. Meanwhile, for the mayonnaise, blend the egg yolk in a food processor and gradually add the oil and white wine vinegar.

  6. Once blended into mayonnaise, stir through the mustard and season to taste with salt and freshly ground black pepper.

  7. To serve, place the potatoes on a warm dish, top with the roast parsnips and then add the steak. Finish with a dollop of mayonnaise.

Ingredients

For the parsnips

  • 1 parsnip, peeled and quartered
  • 1 tbsp olive oil
  • salt and freshly ground black pepper

For the potatoes

  • 100g/3½oz potato, cut into 1cm rounds and blanched
  • 1 tbsp olive oil
  • 1 tbsp rosemary, chopped

For the beef

  • 100g/3½oz rump steak medallion
  • 1 tbsp olive oil
  • salt and freshly ground black pepper

For the mayonnaise

  • 1 free-range egg yolk
  • 150ml/¼ pint vegetable oil
  • 1 tsp Dijon mustard
  • 1 tbsp white wine vinegar
  • salt and freshly ground black pepper

Shopping List

Char-grilled steak with roast parsnip, sauté potatoes and mayonnaise

Fruit and vegetables

Tins, packets and jars

Cooking ingredients

Dairy, eggs and chilled

Meat, fish and poultry

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