Barbecued steak with smashed rosemary potatoes and pea guacamole

04 October 2022

An image of barbecued steak with smashed rosemary potatoes and pea guacamole on a wooden board.

Summery and bursting with flavour, these seasonal ingredients will make your barbecue sing!



  • 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


  • 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.


  • 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. 

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