Pan-Seared Steak with Red Onion Marmalade
Pan-seared steak with a delicious red onion marmalade, creamy bashed potatoes and juicy roasted tomatoes.
- 150g of beef rump steak
- 2 x medium tomatoes, cut into eighths
- 1/2 small red onion, finely sliced
- 3 medium new potatoes (approx 70g each), peeled and diced
- 3 tbsp olive oil
- 2 x knobs of butter
- 1 tsp milk
- 3 x garlic cloves, unpeeled, halved
- 2 tbsp balsamic vinegar
- 1/2 tbsp brown sugar
- 1/2 tsp wholegrain mustard
- Serves: 1
- Course: Main Course
- Preparation time: 5 mins
- Cooking time: 35 mins
- Oven temp: 200c
- Price per person: £3.16
- Store cupboard: Cook's
- Calories per serving: 538
- 5-a-day per serving: 2.9
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- Preheat the oven. Mix the tomatoes and garlic in a baking tray, drizzle with 1 tbsp olive oil and season well with salt and pepper. Toss together thoroughly and roast for 30 minutes.
- To make the onion marmalade heat 1 tbsp olive oil and a knob of butter in a saucepan. Add the onion and fry over a low heat for 10 minutes. Add the balsamic vinegar and sugar and continue to cook over a low heat until the liquid has reduced and you have a sticky consistency. Remove it from the heat and gently re-heat it when serving.
- Now heat a frying pan or griddle pan and season the steak with salt and pepper. Fry for 3-4 minutes on each side, for medium rare, or until it is cooked to your liking. Remove the steak, cover with foil and allow to rest for 5 minutes.
- Meanwhile, boil the potatoes in lightly salted boiling water for 10 minutes or until tender. Drain the potatoes, add the milk, mustard and a knob of butter and season generously.
- Place the lid back on the saucepan, and holding it firmly in place, shake the potatoes (with gusto) in the pan so that they get a good 'bashing' and their outer surfaces break down (and combine with the butter and milk to create a thick, creamy sauce), but the main bulk of the potatoes are left intact.
- Place the steak on a plate and serve with the bashed potatoes, onion marmalade and roasted tomatoes.
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