A juicy, balsamic glazed steak served with blanched vegetables and a classic light as air Yorkshire pudding.


  • For the balsamic glazed rib eye

  • 4 Boneless rib-eye steaks, excess fat removed

  • 8 tbsp balsamic vinegar

  • For the Yorkshire pudding

  • 300ml (11floz) milk

  • 300g (11oz) plain flour

  • 200ml (7floz) water

  • 4 eggs

  • Salt and freshly ground black pepper

  • 4 tsp mustard seeds

  • Vegetable oil

  • For the vegetables

  • 300g (11oz) green beans, blanched and stalk end removed, kept warm

  • 300g (11oz) baby carrots, stem intact, lightly peeled and blanched, kept warm

  • 8 tbsp natural yoghurt

  • salt and freshly ground black pepper

  • 2 tbsp fresh horseradish, grated

  • 4 sprigs chervil, roughly torn


  • For the Yorkshire pudding:

  • 1.

    Preheat oven to 220°C/gas mark 7.

  • 2.

    Add the egg to mixing bowl and lightly beat.

  • 3.

    Gradually add the flour whisking until you have a smooth paste.

  • 4.

    Slowly add the milk, water and mustard seeds and season.

  • 5.

    Whisk until a smooth batter is formed.

  • 6.

    Put a cast iron frying pan (20cm wide) into the oven to heat up for a couple of minutes.

  • 7.

    Add the vegetable oil and put back in the oven to heat for a few minutes more.

  • 8.

    Remove from the oven and quickly pour in the batter.

  • 9.

    Bake for 20-25 mins until crisp and golden.

  • For the summer vegetables:

  • 1.

    Mix the horseradish and yoghurt together in a bowl and season to taste.

  • 2.

    Remove a tbsp of the mix and set to one side to drizzle on the steak later.

  • 3.

    Add the blanched vegetables to the horseradish and yoghurt mix together with the chervil and chives.

  • For the steak:

  • 1.

    Heat a frying pan.

  • 2.

    Brush the steak lightly with oil and season with salt and pepper on both sides.

  • 3.

    Cook in the pan turning once after 2-3 mins and continuing to fry until cooked to your liking.

  • 4.

    Remove steak and allow to rest.

  • 5.

    Add the balsamic vinegar to the pan and reduce to a thick syrup.

  • 6.

    Cut the steak into 3 pieces on an angle.

  • 7.

    Quickly coat steak in balsamic syrup both sides.

  • To serve:

  • 1.

    Place the Yorkshire pudding in the centre of plate.

  • 2.

    Place the vegetables in the centre of Yorkshire pudding.

  • 3.

    Top with the steak and drizzle with the reserved horse radish and yoghurt mix.

  • 4.

    Garnish with a sprig of chervil.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1486kj
  • Fat Total 90g
  • Saturated Fat 35g
  • Protein 84g
  • Carbohydrate 84g
  • Sugar 17g
  • Sodium 1935mg

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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