Tex's Steak & Potatoes 🐂🍲

Name: Tex's Steak & Potatoes 🐂🍲
Total time: 3600 s
Yield: 1 serving
Cuisine: British
Ingredients: 250-340 grams (9-12 ounces) nicely marbled Ribeye steak; 15-20 baby potatoes or 1 tin of new potatoes or Jersey Royals; 1 portion mixed crispy salad with Ranch dressing; 6-8 cherry or baby tomatoes; 2-3 tablespoons groundnut, vegetable, or rapeseed oil; to taste extra sea salt and ground black pepper to season; 🔽potato paste🔽; as needed olive oil; 1 teaspoon black pepper; 1/2 teaspoon onion powder; 1/2 teaspoon garlic granules; 1/8 teaspoon sea salt

Tex @cook_3903024

Manchester, England

Easy and delicious. What more could you ask?

Tex @cook_3903024

Manchester, England

Easy and delicious. What more could you ask?

Saved

Ingredients

60 mins

1 serving

250-340 grams(9-12 ounces) nicely marbled Ribeye steak
15-20baby potatoes or 1 tin of new potatoes or Jersey Royals
1 portionmixed crispy salad with Ranch dressing
6-8cherry or baby tomatoes
2-3 tablespoonsgroundnut, vegetable, or rapeseed oil
to tasteextra sea salt and ground black pepper to season
🔽potato paste🔽
as neededolive oil
1 teaspoonblack pepper
1/2 teaspoononion powder
1/2 teaspoongarlic granules
1/8 teaspoonsea salt

Saved

Steps

60 mins

1

Heat the oven to gas mark 6, 205°C (400°F) if using fresh potatoes instead of tinned, peel, and put them in a pan of cold salted water, bring to the boil then blanche for 2-3 minutes
2

Mix the onion powder & garlic granules, salt, and black pepper, with a little olive oil until you have a grainy paste. Coat the spuds with the paste. Put on a baking tray tray and put in the oven for approximately 45 minutes until crisp and golden-brown.
3

Prep the salad while the potatoes are cooking
4

Dress and refrigerate...
5

When the spuds have been cooking for 30 minutes, season the meat generously with salt and black pepper. Add the oil to a skillet on a high heat. For a medium rare steak on a piece of beef about an inch thick, wait till your skillet is smoking hot, and cook for about 3 minutes each side. Allow to rest on a warm plate for 2-3 minutes
6

Finally serve with the dressed salad, plus onion rings, corn on the cob, green beans, peas, etc

Saved

Cooksnaps

Saved

Tex @cook_3903024

on September 18, 2016 02:09

Manchester, England

I'm a designer/artist and I learned to cook when I started making my own Chinese food over 30 years ago. I'm a lover of my native British food, but recently I've developed a taste for American comfort food, especially sandwiches and BBQ (watching too much 'Diners, Drive-Ins, and Dives' probably). 😸 Unfortunately, we don't have any independent US-style diners or drive-ins in my neck of the woods, so I had to learn from recipe books and the Food Network. I'll also be publishing some traditional UK classics in case any non-Brits want to have a crack at Brit grub.