Ingredients:
- 2 tablespoon balsamic vinegar
- 2 teaspoon beef stock
- 3 garlic clove, finely grated
- 1 tablespoon wholegrain mustard
- 1 tablespoon clear honey
- 2 tablespoon olive oil, plus extra for brushing
- 6 sirloin steaks, about 5cm thick
For the wedges:
- 1½ kg potato, cut into wedges
- 3 tablespoon sunflower oil, plus extra for greasing
- 1 tablespoon thyme leaf
- 2 teaspoon green peppercorn, crushed
Method:
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Mix together the vinegar, stock, garlic, mustard, honey and olive oil in a bowl, then add in some black pepper. Add the steaks and turn to coat. Leave to marinate in the fridge for 1 hour.
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Heat oven to 200C (180C fan/gas 6). Toss the potatoes in a large bowl with the oil, thyme and peppercorns. Spread out on 2 greased baking sheets and bake for 10-15 minutes until the potatoes are nearly cooked. Remove and leave to go cold.
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To serve, heat oven to 220C (200C fan/ gas 7) with a baking tray inside to warm up for the steaks. Put the wedges on another large baking tray, spread them apart and season. Bake for 20 minutes until golden and crisp.
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Unwrap the steaks and brush both sides with oil. Press onto the hot tray and bake for 15-25 minutes, turning after 10 minutes and testing until hot, to give you medium-rare steak.
