Steak, Jacket Potatoes and Grilled Vegies

Steak, Jacket Potatoes and Grilled Vegies

Ingredients 

Serves 4

  • 600 to 800 grams scotch fillet steak (individual or one long fillet)
  • 2 tbs Handle the Jandal seasoning
  • Oil (try a high-smoke point, cold pressed oil such as avocado)
  • 4 Medium unpeeled agria potatoes 
  • 4 tsps butter
  • Seasonal vegetables for grilling: capsicum, asparagus, courgette
  • 1-2 tsp Vegie Salt Sprinkle 

Method

    1. Turn the oven on to preheat 200C and remove the steak from the fridge 30 minutes before cooking to come to room temperature.
    2. Score each potato with 2 deep cross cuts, fill with a tsp of butter and wrap each potato tightly in tinfoil. When oven is ready place potatoes in centre of the oven to bake.
    3. Rinse the vegetables and get ready for grilling. Break the 'woody' ends off the asparagus, chop the capsicums into chunky wedges and courgette into long, thick planks. Spread the vegetables out in a baking tray, drizzle with oil and lightly sprinkle with our Vegie Salt Sprinkle.
    4. Either pan-fry (high heat), grill or oven bake the vegies under slightly charred, then cover the try with tinfoil to keep them warm while you cook the steak).
    5. Pat steak dry with paper towels, drizzle with oil and sprinkle both sides with Handle the Jandal seasoning.
    6. Heat a lightly oiled pan or grill to high heat. Once at a medium heat, place the steak/s on the heat. Cook for 3 to 4 minutes per side, season the uncooked side with Handle the Jandal seasoning, flip and cook for a further 3 to 4 minutes.
    7. Remove steak form the heat, wrap in tinfoil and transfer to a chopping board to rest for 10 minutes before slicing.
    8. Take the potatoes from the oven unwrap carefully (use tongs to open the foil and allow the hot steam to escape first. Season with salt and pepper or our Vegie Salt Sprinkle and serve with a dollop of sour cream and a dash of Handle the Jandal Rub sprinkled on top.
    9. Slice the steaks and serve on individual plates or across a board to create a stunning platter. Drizzle any remaining meat juice over the steak and serve with the potatoes and grilled vegies.

Summer cooking tip: Cook your steak and vegetables on the barbecue and even the potatoes will bake well under a hooded bbq.

 
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