Steak roast with all the trimmings
Steak makes for a perfect speedy centrepiece for an evening roast dinner – and our shortcuts make this feast even quicker to whip up. Serve with roasties, green veg and yorkshire puds
- Serves: 3 persons
- 1large steak (750g-1kg, on the bone)
- oil, for rubbing on the steak
- 2-3 frozen yorkshire puddings
- green veg, to serve
- ready-made gravy, to serve
Step 1Put a cast-iron frying pan over a medium-high heat. Rub the steak with a little oil and season well. Heat the oven to 200C/180C fan/gas 6.
Step 2Fry the steak on both sides and the fatty edge until well browned, then transfer to a baking tray and roast for 18-20 mins. Meanwhile, cut 3 large potatoes into medium chunks and microwave for 6 mins. Toss the potatoes in the pan used to fry the steak, then add to the baking tray. Remove the steak (it should read 45-50C on a temperature probe) and rest on a board for 10 mins.
Step 3Put 2-3 frozen yorkshire puddings on the tray with the potatoes and bake for the final 10 mins. Carve the steak and serve with the potatoes, yorkies, some green veg and ready-made gravy, if you like.