Pan-Seared Steak with Red Onion Marmalade

This recipe works in combination with: Peppered Steak Stir-fry. This recipe features in these meal plans: Bistro Favourites, Treat Yourself.

Pan-seared steak with a delicious red onion marmalade, creamy bashed potatoes and juicy roasted tomatoes.

Ingredients

  • 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
  • Print Recipe
Steak with Onion Marmalade photo
Tasty?

357 cooks think so

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Place the steak on a plate and serve with the bashed potatoes, onion marmalade and roasted tomatoes.


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