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Balsamic steaks with potatoes recipe

55 ratings

Tuck into a juicy piece of steak served with a rich, syrupy marinade of balsamic vinegar, rosemary and garlic. Keep your sides simple with roast potatoes and wilted greens to enjoy the flavours of the meat. See method

Serves 4
5 mins to prepare, 25 mins to cook
531 calories / serving

Ingredients

4 steaks
1 rosemary sprig, leaves roughly chopped
1 garlic clove, sliced
2tbsp balsamic vinegar
4 medium potatoes, peeled and cut into cubes
2-3 tbsp sunflower oil
½ onion, finely sliced
1 tbsp olive oil
1tsp redcurrant jelly
100ml (3½fl oz) beef stock
200g (7oz) baby spinach
15g (½oz) butter

Each serving contains

Energy
2230kj
531kcal 27%
Fat
20g 29%
Saturates
7g 33%
Sugars
6g 6%
Salt
0.8g 13%

of the reference intake
Carbohydrate 38g Protein 46.9g Fibre 5.3g

Method

Put the steaks in a shallow dish. Add the rosemary, garlic and balsamic vinegar. Season well and toss to coat. Set aside to marinate while you prepare the potatoes.
Put the potatoes in a saucepan filled with cold, salted water. Cover and bring to the boil. Cook for 3-5 minutes, then drain. Heat the sunflower oil in a large, shallow pan, over a medium heat. Add the potatoes and onion and cook for 8-10 minutes, turning occasionally, until crispy and golden. Meanwhile, heat the olive oil in a large frying pan. Add the steaks (reserving the marinade) for 1-2 minutes on each side for rare, or 3-4 minutes for medium-well done Remove from the pan and transfer to a warm plate to rest. While the steaks are resting, put the reserved marinade mixture, redcurrant jelly and beef stock in the steak pan. Bring the mixture to the boil and leave to bubble over a medium-high heat for 1-2 minutes until slightly thickened and syrupy.
Put the spinach in a saucepan with the butter and a little seasoning, then cover and place over a medium heat for 1 minute or until just wilted. Divide the steaks and potatoes between four plates and spoon over the sauce. Serve with the spinach.

See more Beef recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.