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Cook this tasty steak dish on the BBQ or this on the BBQ or in the oven.
For the Gratin,/b>:
Peel and wash the potatoes then thinly slice them into about 2 – 3mm thick rounds and place in a large bowl.
Cover the sliced potatoes with cold water and give them a mix – this is to wash away the excess starch – drain and then dry the potatoes.
Grease a rectangular oven proof bowl with butter and layer the potato slices evenly around the bowl overlapping each other until the bowl is full.
Put the milk and cream into a saucepan and mix in the flour then put it over a low heat and add the crushed garlic, salt, pepper, nutmeg and the chili if using.
Continue to heat stirring for a few minutes so as to combine and bring out the flavours form the garlic and spices then gently pour this over the potatoes. You may not use all the milk mixture and it is okay that the potatoes are not completely covered – in fact do not completely cover the potatoes or else you will have too much liquid in the finished dish.
Scatter over the grated cheese and put into a hot oven - 180° and bake for about an hour or so.
The potatoes should be lovely and tender and the top should be bubbly and browned.
Peel and cut the onions into quarter’s lengthwise, wipe the mushrooms with a damp cloth and de stem them.
Put them on a baking tray drizzle with olive oil sprinkle with sea salt and freshly cracked black pepper and then put them in the oven with the gratin until they are cooked – about 20 – 25 minutes – I turn the mushroom half way through.
The onion should be soft with crunchy bits on the outside.
Prepare the Brussels by trimming the bottom of the stem and removing the outer leaves.
Then cut a cross in the bottom stem part of the Brussels. When you make the second cut for the cross continue right through to cut the Brussels in half.
Repeat with all of the Brussels and when finished either steam or microwave the Brussels in a little water until just tender. Most people over cook their Brussels which is a crime and why most people don’t like them. Brussels should be cooked al dente (like pasta) meaning they should still have a little bite or crunch to them.
Once cooked set aside but keep warm.
Season your steaks generously with salt and freshly cracked black pepper on both sides and then either cook them on the BBQ grill or in a griddle pan – a heavy fry pan with ridges – oil either surface first with a little olive oil.
Once your steaks are done to your likeness remove from the pan/BBq and keep warm. Now get your hot Brussels and tip them into the pan you cooked your steaks in or tip them onto the BBq grill where you cooked your steak and give them a bit of a sizzle and turn them a couple of times.
Let them get coated in the juices from the steak – this adds a bit of flavour and a bit of seasoning!
Put a piece of steak on a plate, a couple of pieces of onion and two mushroom next to it and then tumble about 8 of the Brussels halves over the steak and on the plate.
Lastly scoop out a generous serve of the Gratin and place that on the plate beside the steak and then enjoy!
Cooking tip: I like my steak medium rare and always turn my steaks 3 times (putting the steak in the pan and cooking the first side then turning it over three times means you have cooked each side four times) If I am cooking on a griddle pan or a BBQ grill once I have turned my steak the next two times I also rotate it 90 degrees that way I get the criss cross pattern on the cooked steak – and I like that look. The reason I turn my steak 3 times is that is the way I like to do it – others swear by turning it only the once but I reckon in turning it 3 times it allows me better control to cook the steak evenly and to my preferred doneness.
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