40 mins
Simple Steak Supper
Recipe by Graham
Simple Steak Supper is one of those great recipes you can quickly prepare then dump in the oven and leave it to cook itself. It also has the benefit of being 100% tasty! A excellent meal with which to end the day.
When you hear “healthy diet,” juicy steak probably doesn’t come to mind, but steak is much leaner than it used to be. Sirloin, for example, has less than 2 grams of saturated fat per 3-ounce serving. That’s “extra lean,” according to the standards set by the USDA. Other healthy steak choices include New York strip, flank steak and filet mignon. Steak is also an excellent source of zinc, a nutrient important for a healthy immune system. But what I love best is how delicious and easy steak is to cook for dinner.
Simple Roast Beef 
Slow Cooked Lamb with Maple Syrup Ingredients for Simple Steak Supper
Currently displaying quantities in US Imperial Measurements
How to Cook Simple Steak Supper
- Peel the potatoes and thinly slice them, then rinse them in cold water to remove excess starch. Peel and crush (mince) the garlic, peel and thinly slice the onions and slice the tomatoes. Trim any surplus fat off the steaks.
- Drizzle 1 tablespoon of the oil into a casserole or pie dish and rub all over. Place the steaks on the bottom of the dish, pour the stock over then scatter over about half of the garlic. Create a layer of onion and tomatoes followed by a layer of potatoes on top. Season well with salt and freshly ground black pepper, then repeat the layers, finishing with a layer of potato.
- Drizzle with the remaining oil and then cover the casserole with a tightly fitting lid (if you are using a pie dish, seal with a double layer of foil). Cook in a preheated moderate oven (Mk 4 - 350ºF - 180ºC) for 2 hours, then remove the lid or foil and turn the oven up to hot (Mk 7 - 425ºF - 220ºC) and cook for a further 30 minutes or until the top is golden brown (check it at 20 minutes). Serve hot with lovely Peppered Cabbage.
GRAHAM'S HOT TIP:
You may wish to brown your meat first - and that's fine, just flash it quickly in a very hot frying pan. But don't forget to deglaze the pan and add the juices to the casserole. You only need about 6-7 tablespoons of stock, so you could easily make this just by deglazing the pan!
Simple steak dishes like this can easily be overwhelmed by the sort of full-bodied red you'd maybe choose for a chargrilled steak. So in my view this recipe needs a lighter wine and I have a sneaky fondness for a glass of the vibrantly fruity Coteaux du Languedoc, particularly a slightly chilled young Morgon (2008) from Jean Descombes, which always hits the spot.Reviews of Simple Steak Supper
| August 28 2014 Nice simple recipe this. I prepare it in the morning then set the timer on the oven so it's ready about an hour after we all get home. Gives me time to do a few green veggies and sit down and have a drink. Great recipe. Thanks terri86 (3 reviews) |
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