- Serves4
- CourseMain meal
- Prepare15 mins
- Cook50 mins
- Total time1 hr 5 mins
Ingredients
- 4 large baking potatoes, cut into small chunks
- 4 tbsp olive oil, plus extra for oiling
- 1 pack/s 2 Essential Sweetcorn
- 140g pack beetroot salad
- 200g pack Essential Radishes, finely sliced
- 50g Parmigiano Reggiano, shaved
- 1 bunch/es salad onions, thinly sliced
- 2 x 300g packs British thick cut sirloin steak
- Honey & mustard dressing, to serve
Method
Preheat the oven to 200°C, gas mark 6. Spread the potatoes out in a single layer over a large baking sheet, and drizzle with 3 tbsp oil. Toss to coat, season, then spread out again and roast for 45-50 minutes, turning once, until golden and crisp.
Meanwhile, heat a griddle pan over a high heat and rub the corn cobs with oil. Season, then griddle for 8-10 minutes until blackened in places. Transfer to the oven for the final 10 minutes of cooking time.
Mix the salad, radishes, cheese and salad onions in a large serving dish and set aside. Reheat the griddle to smoking hot, season the steaks well and rub with oil. Griddle for 2-3 minutes each side for rare-medium, until browned all over, then set aside to rest on a plate for 2 minutes.
Remove the potatoes and corn from the oven. Stand the cobs upright on a chopping board and slice the kernels off with a sharp knife. Slice the steaks, then toss everything with the salad, dress to your liking and serve.
Cook’s tip
Too hot for the oven? Cook the corn fully on the griddle. Switch the steaks for a ready-cooked rotisserie or pre-packed chicken, pulled into chunks, and add plenty of Cooks’ Ingredients Croutons instead of the potatoes.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 3,847kJ/ 923kcals |
|---|---|
Fat | 57g |
Saturated Fat | 19.5g |
Carbohydrates | 56.7g |
Sugars | 8g |
Fibre | 7.9g |
Protein | 41.8g |
Salt | 1.1g |