Gravy
The trick to fantastic gravy is good ingredients. Real gravy needs the tin a roast has been cooked in for real flavour. Make sure you pour off any excess fat before you start and take your time stirring the roux to avoid lumps!
Steak roast with all the trimmings
Serves 2 - 3
Easy
Prep:
Cook:
Steak makes for a perfect speedy centrepiece for an evening roast dinner – and our shortcuts make this feast even quicker to whip up. Serve with roasties, green veg and yorkshire puds
Skip to ingredients
- 1 large steak(750g-1kg, on the bone)
- oilfor rubbing on the steak
- 3 potatoes
- 2-3 frozen yorkshire puddings
- green vegto serve
- ready-made gravyto serve
Nutrition: Per serving (3)
- kcal630
- fat35.2g
- saturates13.6g
- carbs29.2g
- sugars2.2g
- fibre5.2g
- protein46.5g
- salt0.3g
Method
step 1
Put a cast-iron frying pan over a medium-high heat. Rub the steak with a little oil and season well. Heat the oven to 200C/180C fan/gas 6.
step 2
Fry the steak on both sides and the fatty edge until well browned, then transfer to a baking tray and roast for 18-20 mins. Meanwhile, cut 3 large potatoes into medium chunks and microwave for 6 mins. Toss the potatoes in the pan used to fry the steak, then add to the baking tray. Remove the steak (it should read 45-50C on a temperature probe) and rest on a board for 10 mins.
step 3
Put 2-3 frozen yorkshire puddings on the tray with the potatoes and bake for the final 10 mins. Carve the steak and serve with the potatoes, yorkies, some green veg and ready-made gravy, if you like.
