Steak and Wedges Recipe
Steak and wedges is one of the best well-loved dishes on pub menus across the country. With an easy to follow recipe and top-quality Northern Irish beef steaks, you could recreate this favourite pub and restaurant dish in your own home.
Impress your friends and family with perfect restaurant-quality steak and wedges in your own home. Start with fresh, butcher-prepared steaks and end with a meal to be proud of!
Ingredients:
For the steak
- 2 or 4 Home Butchers 6 ounce Sirloin steaks
- 1 tablespoon Olive oil
- 1 teaspoon Sea salt
- 1 teaspoon Black pepper
For the wedges
- 1 or 2 Large potatoes per person
- 1 or 2 tablespoons Olive oil
- 1 teaspoon Sea salt
- 2 teaspoons Paprika
Instructions:
- Preheat the oven to 200c.
- Scrub the potatoes clean. With the potatoes resting on a clean chopping board, halve the length of each potato with a sharp knife.
- Cut each half into a further half until you are left with four evenly sliced wedges.
- Arrange the wedges on a baking tray. Drizzle with olive oil and sprinkle over the salt and paprika.
- Roast for 15 minutes, turning each wedge halfway through. Continue to roast a further 15 minutes.
- While the wedges cook, prepare the steaks.
- Brush both sides of each steak with olive oil. Sprinkle with a bit of salt.
- Preheat a small skillet so that it is very hot.
- Carefully place the steaks, one or two at a time, into the skillet. You hear an instant sizzle when the steak is added to the pan. if you do not hear a sizzle, remove the steak and wait for the pan to get hotter.
- Leave the steak in the pan for about 4 to 5 minutes for a medium to well-done steak, so that it forms a nice crunchy crust around the edges and is a beautiful brown colour.
- Rest the steak on a clean plate or chopping board for five minutes as it finished cooking.
- The steak should be ready for plating up just as the wedges are coming out of the oven. Serve the steak alongside the wedges with your favourite condiments.