Ingredients for Peppered Steak with Batatas à Murro
- Ingredients for the Batatas à Murro
- New potatoes with skin on
- 2 large onions sliced
- Drizzle of olive oil
- Sprinkle of sea salt
- Butter
- 4 Cloves garlic crushed but with skins left on
- Rocket leaves for garnish
- Ingredients For the Steak marinade:
- 4 quick fry steaks
- 2 tablespoons crushed Black peppercorns
- 1 tsp Cumin powder
- 1 tsp coriander powder
- 1 garlic clove minced
- 1/2 tsp fresh ginger minced
- Dried jalapeño flakes
- 1 tbsp olive oil
Cooking Instructions for making Peppered Steak with Batatas à Murro
Place your steaks into a resealable bag or container and add all of the marinade ingredients. Massage the mixture into each steak.
Leave in the fridge for at least a couple of hours or preferably overnight.
For the Batatas à Murro get a large saucepan and add the potatoes and fill with cold water until just covered.
Bring to the boil, cover and then simmer until the potatoes are soft but not breaking.
Drain and place them onto a baking tray.
Once cooled slightly crush them with a fork.
Add the garlic with the skins on, Drizzle with oil and a sprinkle of salt and give them a mix.
Place into a preheated oven at 180c until they go slightly brown and crispy.
In a frying pan add some butter and gently fry the onions until slightly caramelised.
Once the potatoes are cooked transfer them to the onions and give them a good mix.
Add another knob of butter and gently keep warm on a low heat while you cook your steaks.
(Remove your steaks from the fridge and let them come to room temperature)
Heat a clean frying pan or griddle pan until hot and add the steaks.
Cook for a couple of minutes on each side until cooked.
Serve on a warm plate with the Batatas à Murro and a sprinkle of black ground pepper and sea salt flakes if you want.
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