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Beef, Potatoes, Sides

Marinaded Steak with Root Vegetable Mash

I take it we’ve all heard of Delia Smith, she’s done more for home cooks over the years than any other modern UK chef I can think of. When I saw this recipe for marinaded steak I thought it would go great with a mash recipe I’d seen when I was doing my pork steaks with apple and blue cheese from last week, so off we went. The original recipes are here for the steak and here for the mash.


For the steak

  • 2 rump steaks (200g – 225g each)
  • 75ml red wine
  • 75ml Worcestershire sauce
  • 1 clove of garlic, peeled and crushed
  • 1 tsp of groundnut (or other flavourless) oil

Lovely colours...

For the mash

  • 1 large Maris Piper (or similar), peeled and chopped
  • 1 butternut squash, peeled, seeded and chopped
  • 25g butter
  • 1 tbsp olive oil
  • Salt and freshly ground pepper

24 hours of sitting...

Method of Preparation:

  1. Put the steaks in a shallow dish or polythene box, then mix the red wine, Worcestershire sauce and garlic together and pour this over the steaks. Cover with clingfilm or put the lid on, then place in the fridge for a few hours or, preferably, overnight. When you’re ready to cook the steaks, drain and dry them carefully with kitchen paper, reserving the marinade.
  2. For the root vegetable mash, place the potatoes and butternut squash into a pan of boiling water and cook for 10-15 minutes, or until soft.
  3. While the potatoes are almost cooking take a medium frying pan, place it on a high heat and heat the oil until it’s very hot and just about smoking. Then sear the steaks for 15 seconds and turn, and repeat (8 turns for rare, 12 for medium and 16 for well done).
  4. If you like you can add the reserved marinade to another pan and let it bubble and reduce by about half.
  5. When the steaks are cooked, remove them from the pan to warm serving plates, and leave to rest for 5 minutes.
  6. Drain the potatoes and return to the pan. Add the butter and oil and mash well. Season, to taste, with salt and freshly ground black pepper.
  7. Finally, using your sharpest knife, cut the steaks into slices diagonally, spoon the sauce over and serve with a big dollop of mash.

First thing to be careful of is the hot oil when you’re cooking your steaks. It will react to the moisture in the marinade and it will spit – a lot. Make sure you’ve protected your hand. In fact, that’s the only thing to be careful of, the rest of it is really easy and if you can remember to get the steak marinading the day before you’re going to produce a really well cooked steak with deep flavour from the marinade and a really simple, yet effective, side dish.

Meat & 2 Veg!


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