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Spicy Garlic Steak with Potato Wedges

Short of something tasty for dinner - our very own Dame de Couer provides some inspiration
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thePOGG
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Joined: Thu Oct 18, 2012 1:17 pm

Spicy Garlic Steak with Potato Wedges

Postby thePOGG » Wed Aug 21, 2013 8:26 am

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Spicy Garlic Steak with Potato Wedges

Preparation 15 mins

Cooking Time 40 – 45 mins

Ingredients for Steaks (serves 2)


  • 2 salmon cut beef steaks
  • 2 cloves of garlic finely chopped
  • 1 green chilli finely chopped (you can add more or leave it out entirely if you prefer milder foods)
  • 1 green pepper finely sliced
  • 1 red pepper finely sliced
  • 1 yellow pepper finely sliced
  • 1 red onion finely sliced.
  • ½ teaspoon smoked paprika
  • ¼ teaspoon garlic granules
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground cumin
  • Good grinding black pepper.
  • 1 tablespoon tomato puree
  • 60g butter



Ingredients for Wedges (serves 2)


  • 5 large red potatoes cut into wedges
  • 30 ml extra virgin olive oil
  • 1 teaspoon grain mustard
  • 1 tablespoon tomato puree
  • 1 teaspoon smoked paprika
  • 2 teaspoons Nandos medium piri piri chip sprinkle
  • ½ teaspoon garlic granules

Method Wedges

1. Preheat the oven to 200 degrees Celsius

2. Coat the potato wedges in the olive oil

3. Now add the spices, tomato puree, grain mustard and stir until evenly mixed and coated.

4. Spread evenly in a single layer on a baking tray and cook for 40-45 mins turning occasionally to prevent sticking.

5. When wedges have been in for 35 mins reduce temperature to 180 degrees Celsius and place steak on the middle shelf of the oven and cook for 12-18 mins – remove wedges when done and leave on tray if ready before the steak.

Method Steak

1. Place steaks in individual sandwich bags and thump with a rolling pin to tenderise.

2. Make two little dishes out of tin foil to cook steak in and save juices.

3. Place steaks in foil dishes and sprinkle chopped garlic and chilli over the entire surface.

4. Sprinkle spices over the surface.

5. Spread onion and peppers over the surface of each (1/2 of each for each steak).

6. Add half of the tomato puree to the top of each steak and then top each with half of the butter.

7. Place in the oven and as each five minutes lapses mix the veg on the top of the steak in the butter to keep the steak juicy and tender. Normally takes around 15 mins to cook but judge for yourself.

8. Now use a fish slice to lift the steak topped with vegetables onto a warm plate and then pour the flavoured butter over the top.

9. Serve with the wedges.

10. Enjoy!!
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