Prep time: 25 mins Difficulty: Easy Serves: 2-4 Duration: 60 mins
Camping Season's Steak and fondant potatoes recipe is perfect for camping, dinner parties and romantic occasions! Accompanied with a flavour packed chimichurri sauce, this is meal to remember!
Ingredients
Fillet Steak (or the cut of your preference) x by the number of people eating.
1/2 pod of garlic powder
1 pack of asparagus
1-4 tomatoes
Fondant Potatoes
4-6 Medium to large potatoes
1 Veggie stock + 1/2 cup of boiling water
Half pack of butter, cut into cubes
1/2 Pod of Salt
1/2 Pod of Black Pepper
1/2 Pod of Smoked Paprika
Chimichurri
1/2 Cup of Parsley chopped
1/2 cup of olive oil
2 tbsp of red wine vinegar
4 minced garlic cloves
1 Pod of Oregano
1 Red Chilli
1/2 pod of salt
1/4 pod of black pepper to taste
Method
Step 1- Finely chop the parsley, 4 garlic cloves and red chilli, add to a bowl and add 1/2 cup of olive oil and 2 tbsp red wine vinegar, stir and add 1 pod of oregano, 1/2 pod of salt and 1/4 pod of black pepper. Leave to rest for at least 10 minutes if you have more time even better!
Step 2- Peel your potatoes and cut off the ends to create a flat surface on both sides, you want to be able to sit your spuds flatly on your skillet. Heat your Skillet ensuring its hot and add your potatoes down with NO oil, leave them to brown for up to 5 minutes, check occasionally to get a golden brown colour. Once you are happy with the colour turn them over and cook for the same time, to make sure both sides are even.
Step 3- Now that your potatoes are browned on both side, add your cubes of butter to the skillet and let it half melt before adding your veg stock/water mix, be careful as the hot butter can splash. After you've added your liquid season your potatoes with 1/2 pod of salt, black pepper and smoked paprika. Cover your skillet and cook until they are fork tender (30 min). Check every 5 minutes, give it a slight stir to stop them sticking, when they are super tender they are finished!
Step 4- We recommend dry brining your steak the day before, this just means season heavily with salt and leave to rest on a rack in the fridge, this process makes your steak more tender and tasty. If you're not doing this, then take your steak and pat it dry with paper towel, season with salt and garlic powder on both sides. We rub oil on our steaks and a little in the pan and let it cook for 4 minute on either side and then baste in butter to round out the cook. Let it rest for at least 5 minutes. Add your tomato to the grate and let this grill for a few minutes.
Step 5- We save the asparagus until last as it cooks quickly and doesn't do well in very hot temps. Give your asparagus a light fry for 5 minutes, turning it to even out the cooking.
And that's it a banging meal that you'll want to eat over and over again. Enjoy!!