I love a traditional English roast dinner on a Sunday but when you're cooking for 2 its not always viable to buy a joint of meat. This way I buy a nice piece of steak and griddle in the last 15 minutes.
You will need
- 3 medium sized potatoes peeled and cut into halves
- 2 carrots cut into fingers
- 1 large parsnip cut into fingers
- 3 cloves of garlic, unpeeled
- Large piece of good quality of steak, cut in half
- 75g plain flour
- 1 egg
- 3fl oz (75ml)milk
- 2 fl oz (55ml) water
- salt & pepper
- olive oil
Remove the two baking trays from the oven and carefully pour the potatoes in one. Move them around the pan until they are covered in the hot oil, return to oven. Now pour your carrots and parsnip in the 2nd tray grind some salt and pepper over them and then squeeze some honey over, give them a good mix around in the tray and return to the oven too.
After 20 minutes move both trays to the middle shelf and then get a muffin tray out. Place roughtly 1/2 tsp of oil in 6 of the holes and place in the top of the oven to heat up. Whilst that is heating sift your flour into a bowl then make a crater in the middle. Crack your egg in the middle and then slowly begin to whisk.
Add the milk and water, salt & pepper and whisk till it is all incorporated and there aren't any lumps. Remove the muffin tray from the oven and quickly pour the mixture between the 6 holes and return to the top shelf. Give the carrots and parsnips a mix around. Add the cloves of garlic to the potatoes and give them a mix around.
Take your steak out of the fridge and season with salt and pepper and a little bit of olive oil. Rub it in to the meat and leave to rest for 10minutes. After 10 minutes place your griddle pan on the hob and put it on the highest heat. Once it is sizzling place your steaks on and cook for a few minutes on each side, timings will vary depending on thickness and how you like your steak cooked.
Once cooked place on a warmed plate to rest for 5 minutes. Whilst the meat is resting plate up the yorkshire puddings, potatoes, carrots & parsnips. The yorkshire puddings should be risen and crispy around the edges. Add your meat and enjoy!