Barbecue steak with smashed rosemary potatoes and pea guacamole
Summery and bursting with flavour, these seasonal ingredients will make your barbecue sing!
Recipe courtesy of Miranda Gore Browne. Follow her on @mirandagorebrowne on Instagram.
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
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
- 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.