Secret steak & chips, garlicky green beans
This is a classic way to embrace any of those fantastic secret cuts of steak. For great results, cook your chosen steak hard and fast in a hot pan and preferably medium-rare, or possibly medium, but any more than that and it’ll tighten and become chewy. With homemade wedge chips, garlicky green beans and a creamy mushroom sauce on the side, you know this has got Saturday night written all over it.
Nutritional Information (amount per serving)
Serves 4 Approx time: 50 Difficulty: not too tricky
800 g baking potatoes
2 sprigs of fresh rosemary, (optional)
1 small onion
100 g button mushrooms
50 ml single cream
½ teaspoon Dijon mustard
400 g frozen green beans
4 cloves of garlic
1 x 500 g flank skirt steak, or any of the other secret steaks (for more information see page 148 of Save with Jamie)
Preheat the oven to 200ºC/400ºF/gas 6. Scrub the potatoes, then halve and slice into wedges. Parboil in a large pan of boiling salted water for 4 minutes, then drain and tip into a roasting tray. Drizzle over a little oil, add a pinch of salt and pepper, then toss together, pick in the rosemary leaves (if using), and cook for 40 minutes, or until golden and crispy, shaking occasionally.
Meanwhile, peel the onion, then slice with the mushrooms and put into a medium pan on a medium heat with a drizzle of oil and a pinch of salt and pepper. Cook for 10 minutes, or until lightly golden, then add the cream, mustard and a splash of water and leave to simmer on a low heat, adding a splash more water if needed to stop it getting too thick. Put the frozen beans into a large frying pan on a medium heat with a lug of oil, stirring occasionally while they defrost. Peel and slice the garlic and add to the pan once all the liquid has evaporated from the beans, then turn the heat down and cook for about 5 minutes, or until crispy and golden.
Season the steak with salt and pepper and rub with a little oil, then pound with your fists to flatten and tenderize. Sear it in a large hot frying pan (cut the steak in half if you need to) on a high heat. Turn every minute for 5 to 6 minutes for medium-rare, or until cooked to your liking, and chuck in a couple of sprigs of fresh thyme or rosemary for the last 2 minutes, if you’ve got it. Remove to a board to rest for 2 minutes, then add any resting juices to the mushroom sauce and season it to perfection. Slice the steak thinly across the length (you’ll notice there’s a grain to the meat and you want to cut across that) and serve on top of the beans. Spoon over the mushroom sauce, and serve with the crispy wedges on the side.