Fiery Steak Frites
Serves: 2 people
Takes: 30 mins to 1 hour
Some recipes should be left alone and a good steak is one of them, however I do adore some heat every now and again. This classic steak and fries has been fired up with chillies and your basic pantry spice staples, and I love it with wedges rather than fries to reduce the hassle of deep frying.
Pick your favourite cut for your steak, be it rib eye, fillet, sirloin or rump and cook it to your liking.
Ingredients
really good pinch smoked paprika
¼ teaspoon black peppercorns
½ teaspoon cumin seeds
juice of 1 lemon
4 tablespoons olive oil
3 large baking potatoes, cut into wedges
sea salt, to taste
few sprigs of rosemary
1 onion, sliced
2 steaks, any cut you prefer
½ teaspoon chilli flakes
¼ teaspoon turmeric powder
1 teaspoon garlic paste
black pepper, to taste
Method
Preheat the oven to 180°C/350°F/gas 4 and make the paste for the wedges.
In a pestle and mortar grind together the smoked paprika, black peppercorns and cumin seeds.
Squeeze in a little lemon juice, half the olive oil and taste. Adjust the warmth with black pepper if you like it hotter.
Rub the paste all over the wedges and sprinkle over half the rosemary and all of the onions not forgetting to season with plenty of sea salt.
Roast in the oven for at least 30 minutes before turning them over and cooking until golden brown and cooked through.
In the meantime heat a griddle or frying pan for the steaks.
Rub the meat with the remaining olive oil and sprinkle over the chilli flakes, turmeric, garlic and plenty of salt and pepper.
Griddle for a minute or so on each side or to your liking, rubbing over a few rosemary sprigs every now and again to add some extra flavour. Remove from the heat and allow to rest for a few minutes before slicing and serving with the wedges.
