Organic chargrilled hanger steak, loaded potato skins, baby gem and blue cheese salad by Lisa Allen
1) Preheat the oven to 180°C/gas mark 4 and start with the onion glaze for the steak. Encase the onions in a double layer of baking paper and foil, then roast on a tray for 90 minutes.
2) Once the casing and any skins are removed, press the soft onions into the tray to release any juices and mix with 400ml of water in the tray. Cover the tray with a foil lid and roast for another 15 minutes.
3) Add the sugar last 50ml of water to a pan and cook to a light caramel, before adding in 450ml of the onion juices from the baking tray and cook down until it thickens to a glaze.
4) To make a brine for the steak, heat the salt, sugar, berries, bay and garlic with the water in a pan until dissolved. Remove from the heat and once cool, add the steak and set aside for 60 minutes.
5) Preheat the oven to 190°C/gas mark 6. Put the potatoes on a tray that is covered in the salt and bake for 45 minutes, or until cooked. Halve the potatoes and use a spoon to scoop out the flesh, leaving the skins intact (you can get rid of the salt).
6) Remove any lumps from the flesh by mashing or passing through a sieve. Mix in the crème fraiche, chives, and 50g of the butter and season as required. Place in a piping bag and set aside somewhere warm.
7) Brush the potato shells with the rest of the butter (melted), season and bake for 5-8 minutes until crisp. Pipe in the mash before serving.
8) For the salad dressing you will need a pickling syrup which is made by boiling and reducing the vinegar, sugar and water in a pan to a syrupy consistency.
9) Make the rest of the dressing by infusing the garlic in the warm syrup for 5 minutes, then mixing in a blender with the remaining ingredients, seasoning with the Worcestershire sauce, Tabasco and salt and pepper at the end.
10) For the onion ring garnish for the salad, season the flour with paprika. Dip the onion rings in milk, shake off the excess, then dip in the flour and deep fry at 140°C. Drain off the excess oil and set aside.
11) To cook the steak, remove from the brine and dry. Barbecue or grill for 3-4 minutes, turning until charred and medium rare. Once rested for a few minutes, brush the onion glaze all over and slice.
12) To serve the salad, tumble a mix of the pea shoots, radish, red onions and spring onions on top of the baby gem leaves. Drizzle over the dressing and scatter with pieces of the blue cheese and the onion rings, before adding the steak slices and filled potatoes.
1.2kg onglet steak, organic, cut into 4
For the caramelised onion glaze:
100g of sugar
450ml of water
For the brine:
100g of caster sugar
120g of sea salt
2 juniper berries, crushed
3 garlic cloves, crushed
1 bay leaf, torn
For the potato skins:
4 Maris Piper potatoes, medium sized, washed
250g of coarse sea salt
50g of milk
75g of butter
60g of créme fraiche
5g of chives, finely sliced
2 pinches of salt
For the pickling syrup:
250ml of distilled vinegar
250g of sugar
250ml of water
For the blue cheese dressing:
175g of Fourme d’Ambert
75g of Gorgonzola
125g of buttermilk
100g of sour cream
100g of mayonnaise
10g of garlic, crushed
Worcestershire sauce, to taste
Tabasco, to taste
For the crispy onion rings:
1 large onion, sliced into 16 rings
1 pinch of paprika
sunflower oil, for deep frying
For the baby gem salad:
2 baby gem lettuces, halved and leaves separated
2 red radishes, finely sliced
2 spring onions, finely sliced
50g of pea shoots
1 red onion, finely sliced
25g of blue cheese
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