Ingredients
Steak
- 500g bavette or skirt steak or I used a piece of Tri-tip
- 2 tsp of mustard powder
- 2 tsp of sweet paprika
- ½ tsp of cumin
- ½ tsp of dried oregano
Guacamole
- 500g frozen or fresh peas (or use half peas and half broad beans – you will need to gently cook the broad beans)
- 4 tbsp of sour cream or crème fraiche
- Juice of 1/2 lemon
- A handful of fresh mint leaves
Smashed potatoes
- 500g new potatoes (baby ones or chop in half)
- A small handful of fresh rosemary
- 3 tbsp of rapeseed oil
- Chilli flakes or chilli oil
- Yogurt to dollop on top
- A couple of handfuls of baby tomatoes
- Pinch of salt
Recipe courtesy of Miranda Gore Browne.
Miranda is a food writer, home-baking expert, director of The Kitchen School and passionate foodie. She was also a finalist on the first series of The Great British Bake Off. Miranda has written two books, Biscuit and Bake Me a Cake as Fast as You Can, both published by Ebury Press.
Method
- Rub the herbs and spices into the meat. Put into a dish, cover and put in the fridge overnight (or for as long as you can).
- Put the frozen peas into a bowl and cover with boiling water. Leave to defrost for about 10 minutes, then drain and put to one side to cool. Gently cook the broad beans for a few minutes if using and also set aside.
- Use a potato masher, hand blender or food processor to whizz up the peas, and if you are using them, the broad beans with the juice of half a lemon, a small handful of fresh mint and 4 tablespoons of sour cream, thick yogurt or crème fraiche. Leave in a bowl in the fridge, until you are ready to eat.
- Mix the fresh rosemary, rapeseed oil and chilli flakes.
- Gently boil the potatoes until just tender, pop them into a roasting tin and pour over some of the oil and rosemary mixture.
- Heat the barbecue or your griddle pan.
- Brush the meat with the rosemary and chilli oil. Cook on the hot barbecue – I had a chunky piece, so it took longer than just a steak. Leave to stand then thinly slice.
- Roast the potatoes in the roasting tin on the barbecue. Use a masher to crush them a little and then pile them onto a serving board or dish.
- Chop the tomatoes into small pieces and put them into a bowl, add chopped mint and a pinch of sea salt.
- Heap the meat on top, spoon over the tomatoes and more fresh herbs.
- Serve with the guacamole and some of the remaining yogurt or sour cream.