Categories: August

Ingredients

• 1 large baking potato
• olive oil
• 400g sirloin or rib-eye steak, trimmed and coarsely chopped
• 1 tbsp capers, drained
• 1 red chilli, deseeded and finely chopped
• 1/2 red onion, coarsely chopped
• 1 sprig fresh rosemary, leaves picked
• knob of butter
• green salad, to serve

Directions

1. Preheat the oven to 200˚C/fan 180˚C/gas 6. Slice the potato into wedges and toss in a little olive oil, salt and pepper. Place on a non-stick baking tray and cook for 40 minutes or until golden brown, crispy and cooked through.

2. Place the steak, capers, chilli, onion and rosemary onto a chopping board and chop together with a chopping knife. When the mixture looks well blended together, shape into 2 oval patties, about the size of small steaks.

3. Heat a non-stick frying pan that is big enough to hold both the patties without touching. Add a knob of butter to the pan, season the patties and fry for 2-3 minutes on each side (depending on how they are). Remove to a plate to keep warm.

4. Add a few tablespoons of water to the pan and scrape up all the crusty bits stuck to the bottom. You should get a nice gravy – if it’s a little thin, boil it down until it reduces and thickens, then pour over the steak. Serve with the oven fries and a little green salad.

Email to a friend | Print this recipe | Back