Piquant Steaks with Warm Roasted Vegetables

A perfect recipe for steak lovers. Sirloin, picanha or rib-eye steaks are marinated in shallots, garlic seasoning and Worcestershire sauce then grilled and served with roasted vegetables.

Prep Time: 30 mins

Cook Time: 8 minutes

Serves: 2 people

Based on a 2cm thick steak

To Cook Rare: 2½ minutes on each side

To Cook Medium: 4 minutes on each side

To Cook Well Done: 6 minutes on each side

Average Cooking Time for 3lb: 0 Minutes

Ingredients

  • 2 x 175g lean sirloin, picanha or rib-eye steaks

  • For the Piquant Marinade:

  • 4 tablespoons Worcestershire sauce
  • 2 small shallots, peeled and finely chopped
  • 2 garlic cloves, peeled and finely chopped

  • For the Roasted Vegetables:

  • 400g butternut squash, peeled, deseeded and cut into 2.5cm/1 inch cubes
  • 1 small celeriac, peeled and cut into 2.5cm cubes
  • 1 large red onion, peeled and cut into wedges
  • 2 garlic cloves, peeled and roughly chopped
  • 2 tablespoons rapeseed or olive oil
  • 1 x 220g can chickpeas, drained
  • 50g baby spinach leaves

  • For the Piquant Dressing:

  • 3 tablespoons sweet chilli sauce
  • 1 tablespoon good balsamic vinegar
  • 2 tablespoons freshly chopped flat-leaf parsley

Method

  1. Place the steaks in a large, non-metallic shallow dish. Add the marinade ingredients and coat the steaks on both sides. Cover and chill for 30 minutes.
  2. Preheat the oven to 220°C, 200°C Fan, Gas Mark 7. Prepare the roasted vegetables; put the vegetables in a large non-stick roasting tray, season and drizzle with the oil. Roast for 35-40 minutes, turning the vegetables occasionally.
  3. Preheat the grill to moderate. Remove the steaks from the marinade and cook according to your preference. Remove and set aside on a warm plate to rest.
  4. Take the roasted vegetables from the oven and transfer to a large bowl. Add the chick peas and the spinach. Mix the piquant dressing ingredients together and spoon over the salad.
  5. Serve the steaks with the warm salad.