Save to your scrapbook
Ribeye steaks with potato wedges & chilli mustard dip
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
400g salad potatoes, such as Charlottes, quartered and dried
1 tsp salt
1 tsp paprika
A few sprigs of fresh rosemary
2 tbsp olive oil
150ml pot essential Waitrose Soured Cream
2 tbsp essential Waitrose Wholegrain Mustard
1 tsp clear honey
2 small red chillies, deseeded and very finely chopped
2 Waitrose Aberdeen Angus Dry Aged Rib Steaks, from the meat counter (each weighing around 200g)
1 clove garlic, cut in half
Freshly ground black pepper
1. Preheat the oven to 220°C, gas mark 7. Sprinkle the potato quarters with the salt and paprika. Place in a roasting tin with the sprigs of rosemary, drizzle with the olive oil and roast in the oven for 25-30 minutes, or until tender. Turn the potatoes after about 15 minutes. Make the dip by combining the soured cream, mustard, honey and chillies in a small bowl. Set aside.
2. Preheat a griddle pan to hot, trim the steaks of any fat and blot their surfaces with kitchen paper to dry them. Rub the surface of each steak with the cut sides of the garlic and season with pepper. Cook the steaks on a hot griddle for 4-5 minutes on each side or until cooked to your liking. Allow to rest. Serve the medium-cooked steaks with the potato wedges, dip and some salad leaves.
Wash worksurfaces, chopping boards, utensils and hands thoroughly after touching raw meat. The dip can be made in advance and chilled in the fridge. The steaks can also be cooked in a preheated pan or under a preheated hot grill.
Typical values per serving:
This recipe was first published in Thu Mar 10 01:00:00 GMT 2016.