284ml (10 oz) can condensed beef broth (Campbells)
2 tbsp soy sauce
1 red pepper
1 small head of broccoli
2 garlic cloves, crushed
4 tbsp olive oil
450g (1 lb) sirloin steak, cut into strips
A 22.5cm/10 inch frying pan/skillet
First, blend together the cornflour and water in a bowl. Stir in the beef broth and soy sauce and then set aside.
Deseed the pepper and cut into small chunks. Break the broccoli into small florets, discarding the stem. Peel and thinly slice the carrots.
Place the pan over a medium-high heat and add 2 tablespoons of oil. When hot, add the vegetables and garlic and stir to coat. Stir-fry until tender, about 5–8 minutes. Remove and keep warm.
Add the other 2 tablespoons of oil to the pan and when hot add the beef. Stir-fry for 2–4 minutes according to how well-done you like your steak. Turn frequently to brown on all sides. Remove and keep warm.
Add the reserved broth to the pan and bring to the boil. Reduce the heat to medium and stir until it thickens. Return the vegetables and meat to the pan, stirring through the sauce. Reheat for a couple of minutes until hot.
Thin French fries, mushrooms, tomatoes and lettuce leaves
With tip of a knife, lightly score each steak to allow the marinade to seep into the steak.
Prepare the marinade by whisking the red wine, olive oil and pepper together.
Place the steaks in a single layer in a dish. Add the shallots, garlic and bay leaves. Pour the marinade over the steaks and turn them in the marinade. Cover and refrigerate for at least six hours, or overnight if possible.
Lift the steaks out of the dish and dry on kitchen paper, reserving the marinade.
Brush a heavy based pan with oil. (A ridged one works well.) Heat the pan and, when it is hot, add the steaks and cook over a medium–high heat, turning once. As a rough guide, allow 1 minute per side for rare, 2 minutes per side for medium–rare, and 3 minutes for medium. Place the steaks on a warm plate and and cover with foil. Rest for 5 minutes, turning halfway through, to allow the juices to settle evenly.
Meanwhile, allow the pan to cool down slightly. Add the reserved marinade to the pan with the redcurrant jelly and half a cup water. Bring the mixture to the boil. Add the butter and boil down until reduced by about half. Season. Remove bay leaves.
4 x 170g (6 oz) steaks, (rib eye, sirloin or other good quality steak)
For the Béarnaise Sauce
4 tbsp white wine vinegar
1 shallot, chopped
2 egg yolks, large (U.K.)/extra large (N.A.)
115g (4 oz) butter, cut into small pieces (½ cup, or 1 stick)
2 tsp chopped fresh tarragon
fries and peas
For the steaks
Heat a large frying pan/skillet and add the butter and oil.
Season the steaks then add to the pan. Cook over a medium heat for 2 minutes each side for medium rare, 3 minutes for medium, 5–6 minutes for well done. Or BBQ. Transfer to a hot plate, cover and let the steak rest for a couple of minutes.
For the Béarnaise Sauce
While the steak is cooking, put the vinegar and shallot in a small pan and bring to the boil. Lower the heat and simmer to reduce to about 1 tablespoon. This will only take a minute or two. Strain and leave to cool for a few minutes.
In a small bowl, whisk the egg yolks with some seasoning. Whisk in the vinegar and 1 tablespoon of warm water. Place the bowl over a pan of just simmering water and add the butter, a knob at a time, stirring until each knob has melted before adding the next. Continue stirring until the sauce is shiny and thick. (The sauce will remain quite thin for a few minutes and then start to thicken very quickly.) Once it has thickened, stir in the chopped tarragon.
Spoon the sauce alongside the steaks and serve with fries and peas.
3 spring onions/green onions, finely sliced (optional)
salt and pepper
parsley sprigs to garnish
For the vegetables
4 large tomatoes
3 tbsp butter
salt and pepper
For the fries
800g (1 lb 12oz) potatoes (5 medium)
2 tbsp oil (not olive oil)
salt and pepper
For the fries
Adjust oven rack to lowest level. Preheat to 200°C/400°F/gas mark 6.
Peel potatoes and slice into ½ inch thick rounds and then into ½ inch thick strips. Pat dry and place in a bowl.
Drizzle with oil and sprinkle generously with salt and pepper. Stir until evenly coated.
Spread out on a baking sheet, covered with baking paper, and bake for about 30 minutes, turning 2 or 3 times until browned and tender.
For the vegetables
Cut the tomatoes in half, put a knob of butter on each cut half, and season. Place on a small baking tray then put in the oven during the last 10 minutes of cooking time for the fries.
For the gammon
Meanwhile, trim any rind off the gammon steaks.
If you have a double-oven or two single ovens, preheat the grill/broiler, preferably to medium but if you only have a low or high option, choose low. If you have a single oven and are using this for the fries, then the gammon can be cooked in a sauté pan on the hob.
Either cook the gammon under the grill/broiler for 6–10 minutes turning halfway through, or in a lightly greased sauté pan, over a medium heat, for 6 minutes, again turning halfway through. The gammon should be slightly crispy.
Place 1 pineapple ring on each gammon steak. Mix together the cheese, onion, if using, and seasoning. Top the pineapple with the mixture and place under the grill/broiler until the cheese starts to melt and brown slightly, about 5 minutes. (If you are using a single oven, place under the grill/broiler once the fries have finished cooking. Just keep them warm, covered.)
Serve the gammon with the tomatoes and fries alongside and garnish with a sprig of parsley.
225g (8 oz) carrots (3 medium), sliced thinly into rounds
2 small courgettes/zucchini, cut into 1.25cm (½ inch) rounds
1½ tbsp olive oil
salt and freshly ground black pepper
a heavy-based frying pan/skillet for the steaks if not barbecuing
a deep-sided frying pan/skillet with lid for the vegetables
baby or new potatoes and a medley of vegetables (for example, broccoli, mange tout, baby carrots, courgettes/zucchini)
Lay the steaks, in a single layer, in a shallow dish.
In a small bowl add the next 5 ingredients and mix together. Pour over the steaks, cover the dish, and leave to marinade for 30 minutes, turning the steaks halfway through.
Once the steaks have finished marinading, prepare the vegetables.
Wash and cut the broccoli into small florets discarding any stems. Place in a bowl along with the sliced carrots and courgettes/zucchini. Pour over the olive oil and season, then stir through to coat the vegetables.
Put four plates in the oven to warm.
Wash the potatoes, place in a pan, cover with water, and bring to the boil. Simmer for 15–20 minutes until tender.
The steak can be barbecued or cooked in a heavy-based frying frying pan/skillet. If using a frying pan/skillet, first heat the pan and then brush with olive oil. Remove the steaks from the marinade (reserving the marinade) and cook over a medium heat for 3 minutes on each side. Remove from the pan to one of the warmed plates, cover the plate with foil, and leave the steaks to rest for 5 minutes.
While the steaks are cooking the vegetables can also be cooked. First, heat the deep sided frying pan/skillet, then toss in the vegetables and sauté over a medium heat for 4 minutes, stirring a couple of times. Reduce the heat a little, add the lid, and continue to cook for 5 minutes or until the vegetables are just tender. Remove the lid, turn up the heat again, and cook for a further minute to crisp up the vegetables.
While the steak is resting, stir the reserved marinade into the steak pan and, over a gentle heat, let it bubble to heat through. (If the steak was barbecued, once the vegetables have been cooked and removed from their pan, use this pan to heat through the marinade.)
Serve the steak with the sauce poured over and the vegetables alongside.
575g (1lb 4 oz) sirloin or rump steak, fat removed
4 tbsp medium-dry sherry
6 tbsp soy sauce
1 tbsp caster sugar/white sugar
1 tbsp olive oil
225g (8 oz) button mushrooms, sliced (3 cups)
1 tsp cornflour/cornstarch
For the rice
1 medium onion, peeled and chopped
200g (7 oz) brown rice (1 cup)
475 ml (15 fl oz) chicken stock (2 cups)
½ tsp cumin seeds
2 medium tomatoes
Pour the sherry and soy sauce into a large bowl. Add the sugar and stir until it has dissolved.
Cut the steak into 1.25cm (½ inch) slices and add to the bowl. Turn the steak to coat, then cover the bowl, refrigerate, and leave to marinade for at least an hour.
Remove the bowl from the fridge just before preparing the rice to enable the steak to come to room temperature.
For the rice
Put the onion, rice, stock and cumin seeds into a large pan and bring to the boil. Reduce the heat to low, cover, and cook for 35–40 minutes until the stock has been absorbed by the rice.
When it is cooked, leave to rest for 10 minutes while cooking the steak and vegetables.
For the steak
First, cut the tomatoes in half and then each half into thirds.
Drain the meat, reserving the marinade.
Blend the cornflour/cornstarch into the marinade and set to one side.
Heat the oil in a large frying pan/skillet over a medium heat. Add the steak and stir fry for 2–3 minutes, turning frequently, until lightly browned.
Add the mushrooms and stir fry for a further minute.
Add the tomatoes and stir in the reserved marinade. Bring to the boil, then reduce the heat and cook for 1 minute.
Divide the rice between four plates, spooning it around the edge of each plate to form a circle. Now divide the steak and vegetables into four portions placing each in the centre of the rice and spoon over any sauce remaining in the pan.
Serve immediately, garnished with a little parsley.
700g (1½ lb) potatoes, peeled and sliced (4½ medium)
salt and pepper
1 × 400g can, or ½ × 28 fl oz can whole tomatoes
225g (8 oz) peas (optional) (1½ cups)
lidded casserole dish
Preheat the oven to 170°C (325°F) (gas 3)
Place the flour in a plastic food storage bag and add salt and pepper. Shake the bag to mix. Cut the steak into 2.5cm (1 inch) cubes and add to the bag. Shake again so the flour coats the steak.
Layer the steak, onions, carrots and potatoes in the casserole dish, sprinkling each layer with a pinch of nutmeg and some seasoning as you go. Sprinkle any remaining flour in the casserole and add the tomatoes. Pour enough stock to come just over halfway up the ingredients. Gently stir the stock into the ingredients.
Cover and cook for 2½ hours.
Peas can be added 15 minutes before the end of cooking.
Heat 2 teaspoons of oil in the pan over a medium heat, then stir in the garlic. The steaks will need to be cooked two at a time. Lay the first two steaks in the pan and cook for 3 minutes each side. Remove and transfer to a warmed plate in the oven.
Heat the remaining 2 teaspoons of oil in the pan and cook the remaining two steaks. Then transfer to a warmed plate in the oven.
Meanwhile whisk the vinegar with the water, pepper and honey in a small bowl. Once the steaks are cooked, remove the pan from the heat and add the sauce along with most of the parsley. Stir for 1 minute. The heat of the pan will be enough to heat through the sauce.
Pour the sauce over the steaks and sprinkle over the remaining parsley. Serve with the peas and other seasonal vegetables.
Trim any excess fat from the steaks and put in a single layer in a baking dish.
Stir the rest of the ingredients in a bowl until well blended. Pour over the steaks. Turn the steaks over so they are covered with the marinade. Cover the dish and refrigerate overnight.
Drain the steaks and reserve the marinade. They can be BBQ’d or cooked in a little oil and butter in a frying pan/skillet.
Once they are cooked, transfer to a plate, cover and keep warm. Rest for 5 minutes for the juices to be absorbed back into the steak.
Meanwhile, pour the reserved marinade in a small pan, stir and bring to the boil. (If the steaks were cooked in a frying pan/skillet, use this.) Reduce the heat to low and cook for a further minute. A little water can be added if the sauce reduces too much.
To serve, pour the sauce over the steaks and accompany with baked potatoes and seasonal vegetables.