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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From Jamie at Home episode JH0111 Pickles and Preserves . Ideally, use Homemade Tomato Ketchup - Jamie Oliver. Ingredients:
1 lb yukon gold potato |
1 tablespoon fresh rosemary |
2 tablespoons fresh sage leaves, roughly torn |
1/2 lemon, zest of |
2 tablespoons extra virgin olive oil |
1 pinch kosher salt |
1 pinch fresh ground black pepper |
1 lb rib eye steak |
1 pinch kosher salt |
1 pinch fresh ground black pepper |
1 tablespoon fresh rosemary |
1 tablespoon extra virgin olive oil |
4 sprigs fresh rosemary |
2 tablespoons extra virgin olive oil |
1/2 lemon, juice of |
Directions:
1. Slice potatoes 1/2 thick (do not peel). Add to boiling salted water for 5-6 minutes. Dress potatoes with rosemary, sage, lemon zest, salt, pepper, and olive oil. Toss well to coat. Lay slices on a hot grill.
2. Sprinkle steak with salt, pepper and rosemary. Drizzle with oil and rub in well. Lay on hot grill.
3. Bash rosemary with a rolling pin or pestle. Place in large bowl. Add 2 tbsp extra virgin olive oil and lemon juice. Use rosemary brush to baste steak while cooking.
4. When steak is medium-rare and potatoes are golden-brown and crisp, remove to a plate and serve with tomato ketchup.
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