Steak, Hassleback Potatoes, Crispy Cavalo Nero & Chimicurri

This is one is for when you want to impress. Stay cool and keep an eye on your timings and you'll do a grand job.

Ingredients (Serves 4)

For the Steak

Your steak of choice x 4. I went for rump on this occasion.

Salt

Pepper

4 Knobs of Butter (haha, knobs)

2 Whole Cloves of Garlic

3-4 Sprigs of Rosemary

For the Hassleback Potatoes

750g Potatoes

2-3 Knobs of butter (Complete guide, I use loads)

1 Clove of Garlic (Diced)

Bare patience

For the Crispy Cavalo Nero

1 Cavalo Nero Cabbage (Finely Chopped)

2 Tablespoons of Sesame Oil

2 Tablespoons of Olive Oil

Course Salt

Sesame Seeds

For the Chimicurri

1 Bunch of Parsley (Finely Chopped)

1 Diced Red Chilli (Deseeded)

2 Cloves of Garlic (Diced)

1 Tablespoon of Red Wine Vinegar

4 Tablespoons of Olive Oil

Generous sprinkle of Dried Oregano

Method

1) Preheat your oven to 200℃ and prepare your steaks. Get them out of the fridge for 45mins to an hour before you start cooking. Cold meat will leave your outside burnt and the inside cold, no good. Salt and pepper each side and rub, rub. Set it to one side. I also dice up all my garlic at this point (for the potatoes and the Chimicurri).

2) It's time to tackle the hassleback. I used kebab skewers for this, but all you need is two objects of equal height to stop you chopping all the way through your spud. (See Below)

Make thins slices in your potato around the thickness of a 2p piece. (Ha, that's one thing bitcoin can never be used for) Do this all the way along your spud, on every spud. It can be time consuming but it's well worth it. Add garlic to butter and baste your potatoes. Whack in the oven for 20 mins. Baste again after your 20 minutes is up and go for another 20-25 mins.

3) Whilst the 'hasslers' are in the oven prep your sauce. Combine the olive oil, garlic, parsley, red chilli, red wine vinegar, salt and oregano. Give it a good old mix and set it aside. The longer you marinate this the better, the day before is ideal but it will still taste great after 10 mins.

4) Slice and dice your Cavalo Nero. Remove the stems, don't remove them, personally I left them in and diced it all up. Add it to a bowl with the sesame oil, olive oil and course salt, mix, mix and evenly spread it on a tray. These will need about 8-10 mins in the oven (same temp as your tatties). Give them a good ole' rummage halfway to make sure they're cooking evenly.

5) Heat up a pan with a splash of oil (Not a lot, this is just to stop the butter melting) and add some butter, 2 whole cloves of garlic and rosemary. Place your steak on top of the rosemary and baste for around 5-8 mins.

6) Slice up your steak and let it rest for another 3-5 mins, then it's time to plate up. I heard someone say that odd numbers are a must when plating and it's not a bad rule to follow if you're really looking to impressive. The taste will do more than enough though.

Osso mela denti.

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