A juicy, balsamic glazed steak served with blanched vegetables and a classic light as air Yorkshire pudding.
For the Yorkshire pudding:
Preheat oven to 220°C/gas mark 7.
Add the egg to mixing bowl and lightly beat.
Gradually add the flour whisking until you have a smooth paste.
Slowly add the milk, water and mustard seeds and season.
Whisk until a smooth batter is formed.
Put a cast iron frying pan (20cm wide) into the oven to heat up for a couple of minutes.
Add the vegetable oil and put back in the oven to heat for a few minutes more.
Remove from the oven and quickly pour in the batter.
Bake for 20-25 mins until crisp and golden.
For the summer vegetables:
Mix the horseradish and yoghurt together in a bowl and season to taste.
Remove a tbsp of the mix and set to one side to drizzle on the steak later.
Add the blanched vegetables to the horseradish and yoghurt mix together with the chervil and chives.
For the steak:
Heat a frying pan.
Brush the steak lightly with oil and season with salt and pepper on both sides.
Cook in the pan turning once after 2-3 mins and continuing to fry until cooked to your liking.
Remove steak and allow to rest.
Add the balsamic vinegar to the pan and reduce to a thick syrup.
Cut the steak into 3 pieces on an angle.
Quickly coat steak in balsamic syrup both sides.
Place the Yorkshire pudding in the centre of plate.
Place the vegetables in the centre of Yorkshire pudding.
Top with the steak and drizzle with the reserved horse radish and yoghurt mix.
Garnish with a sprig of chervil.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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