Is there anything better than a good steak? Probably not. I don’t need much of an excuse to eat a steak, but when a giftset from The Great British Butcher arrived through my letterbox it seemed like the perfect opportunity. The giftset contains all four of their popular rubs and crumbs – Bloody Mary Rub, British BBQ Rub, Lemon & Mustard Crumb and Crunchy Curry Crumb – which come in cute little vintage style shaker tins. Using all-natural ingredients, these spice mixes are full of flavour and Bloody Mary seemed like it would be the perfect accompaniment to some delicious sirloin steaks, served along with BBQ potato wedges and a roasted garlic dip.
Ingredients (Serves 2):
2 sirloin steaks
2 tbsp Great British Butcher Bloody Mary Rub*
3 medium potatoes
2 tbsp Great British Butcher BBQ Rub*
1 bag rocket/salad leaves
4-5 cloves roasted garlic
1 tbsp mayonnaise
2 tbsp soured cream
Juice of half a lemon
1 tsp Dijon mustard
Salt & pepper
1. Preheat the oven to 200°C and prepare your garlic for roasting. Keeping the skin on, chop off the very top of the garlic cloves and drizzle them with olive oil on a baking tray. Roast for around 20 minutes, or until golden brown and soft in the middle.
2. Meanwhile, marinate your steaks in the Bloody Mary rub. Add the steaks to a dish along with the rub and a dash of olive oil, cover evenly with the rub and set aside. Don’t put them back in the fridge as you want the steaks to be at room temperature when you cook them.
3. Prepare your potatoes by peeling them (or leave the skin on if you prefer) and chopping in half lengthways, then into quarters to make wedge shapes. Add to a pan of lightly salted water and par-boil for around 8 minutes.
4. Drain the potatoes and give them a good shake around to roughen up the edges. Add a couple of spoonfuls of the BBQ rub along with a little bit of olive oil and mix well to coat all the potatoes. Spread them evenly on a tray and cook in the oven for around 40 minutes.
5. Make the dip for the potato wedges by combining the mayonnaise, soured cream, lemon juice and Dijon mustard in a bowl. Peel and then finely chop/mash the roasted garlic and add it to the bowl, mixing well to combine all the ingredients.
6. Once your potato wedges are about 15 minutes away from being ready, cook your steak. Heat up a griddle pan until it’s sizzling hot, then add your steaks – as there’s already a little bit of oil on the steaks there’s no need to oil the pan.
7. Depending on how you like your steak done and how thick your steaks are, cook for approximately 3 to 5 minutes on each side. Once cooked, remove from the pan and leave to rest for another 5 minutes.
8. Now it’s time to assemble! Add your rocket to the plate (or board if we’re pretending to be fancy) and dress with a little olive oil and balsamic vinegar, and top with the rested steak. Dish up the potato wedges and drizzle with the roasted garlic dip.
And there you have it, a super easy and super delicious dinner. Because the Bloody Mary and BBQ rubs come ready mixed, this saves loads of time and means this recipe is pretty quick to make, even on a weeknight after work when you can’t really be bothered cooking. The Great British Butcher mixes were really tasty and I can’t wait to try the other flavours from the box!
What’s your favourite way to eat steak?