Dressing for Steak
It's different and delicious!
This post may contain affiliate links. As an Amazon Associate, I earn a small commission from qualifying purchases at no extra cost to you.
Like a lot of things, it's actually getting round to it, but last night I did just that.
I used my own version of herbs and stuff to 'dress the board' and of course, you can do the same.
You read right; roughed-up chips are what I'm calling my chips!
If you like the crispy, crunchy rough bits that are to be found on good roast potatoes you'll love these chips.
If you're stuck for something for dinner tonight and love steak, this is the way to go, it's quick, easy and tasty too.
Here's how it works; you make a dressing on a big wooden chopping board of chopped up herbs, chillies, garlic and whatever else you like along with a glug or two, of olive oil.
Then season your steak with a little black pepper and salt and pan-fry in the usual manner then you put the steak on the board to rest covered with the dressing.
Slice the steak and serve with whatever takes your fancy.
Top Tips!
It's vital the steak or any meat is at room temperature before cooking if you want it to be nice and tender.
The time, of course, depends on the thickness of your steak, how hot your pan is and how you like your steak cooked.
I served mine chips, mushrooms, salad and a nice tomato. I like steak medium rare but it's up to you to cook it however you prefer.
Roughed-up chips are just potatoes peeled and sliced into chips. Patted dry and then thrown onto a large, shallow baking tray.
Drizzle with olive oil and season with a good amount of sea salt and a little black pepper.
See the recipe below for full details.
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!
Dress the Board Steak - Jamie Oliver
Ingredients
- 2 nice sirloin steaks (or any other steak you like to eat)
- olive oil
- freshly ground black pepper and sea salt - I always use Maldon sea salt
- a handful of flat-leaved parsley - leaves only
- a few sprigs of fresh thyme - leaves only
- 1 or 2 red chillies - seeds removed
- 2 big fat cloves of garlic
- juice of half a lemon
- a glug or two of extra virgin olive oil
- sea salt and freshly ground black pepper
Instructions
- Put the steaks on a clean plate and rub them with olive oil and black pepper.
- Leave the steaks to come to room temperature for 20 to 30 minutes.
- After that time you can season the steaks with a little sea salt. If you put salt on at the beginning the salt will start to take out the juices.
- It's vital the steak or any meat is at room temperature before cooking if you want it to be nice and tender.
- Meanwhile, you can make the dressing:
- Using a big wooden chopping board, put all the ingredients onto the board except the olive oil and lemon juice. Chop away till everything is nice and small - no one wants a huge lump of chilli or garlic in their mouth!
- Add the squeeze over the lemon juice and add extra virgin olive oil. Mix together using the side of the knife and leave it to one side till your steaks are ready.
- Remember when cooking steak, always oil the steak (not the pan) or you'll end up with a smoke-filled kitchen.
- Heat your pan - I use a grill pan as I like to see grill marks on my steak!
- Make sure it's really hot, then throw on your steak and cook till it's to your liking.
- The time, of course, depends on the thickness of your steak, how hot your pan is and how you like your steak cooked. For that reason, I won't go into too much about cooking times.
- For medium-rare I cooked my steak for about 2 or 3 minutes on each side.
- Remove from the pan, place the steaks onto the board and cover them with the dressing.
- Leave to rest for 3 to 5 minutes before slicing and serving straight away.
- Potatoes - peeled and sliced into thickish chips.
- Pat dry then throw onto a large, shallow baking tray. Drizzle with olive oil and season with a good amount of sea salt and a little black pepper.
- Put them into a preheated oven 230°C/450°F or Gas 8 on the middle shelf.
- While they're cooking, keep turning them every 15 minutes or so without being too careful with them so they get just a little broken.
- The chips will take about 45 to 50 minutes, depending on how thick you cut them. Scrape off any loose bits of potato off the tray and serve with the chips - they're the best bits!
Love both of these recipes Jan. I think my chips are always "roughed up":D
ReplyDeleteThat looks divine! I remember the show when Jamie made this and I meant to try it as well. Thanks for the reminder. We will be dining on dressed board steak tonight here in Kuala Lumpur!
ReplyDeleteIt's not even 8am yet. Would it be wrong to have steak for breakfast? This has certainly made me hungry.
ReplyDelete