Balsamic steaks with peppercorn wedges

SERVES 6 PREP 10 mins plus at least 1 hr marinating COOK 10-15 mins (plus 20-25 mins from frozen) EASY

2 tbsp balsamic vinegar

2 tsp concentrated liquid beef stock 3 garlic cloves, finely grated

1 tbsp clear honey

1 tbsp wholegrain mustard

2 tbsp olive oil, plus extra for brushing

6 sirloin steaks, about 5cm thick salad or peas, to serve (optional) for the wedges

1.5kg medium potatoes, such as King Edward, cut into wedges 3 tbsp sunflower oil, plus extra for the trays

2 tsp green peppercorns, crushed 1 tbsp thyme leaves

1 Mix the vinegar, stock, garlic, honey, mustard and olive oil in a shallow bowl, then grind in some black pepper. Add the steaks and turn to coat.

Leave to marinate in the fridge for 1 hr, or preferably overnight.

2 Heat oven to 200C/180C fan/gas 6. For the wedges, toss the potatoes in a bowl with the oil, peppercorns and thyme. Spread out on two oiled baking sheets and bake for 10-15 mins until nearly cooked. Remove and leave to go cold. 3 Open-freeze the wedges until solid, then pack into a large rigid container in layers, interleaving

with foil. Put the steaks in individual freezer bags – make sure they lay completely flat when you put them in the freezer. Use within one month.

4 When ready to serve, heat oven to 220C/200C fan/gas 7, and put a baking tray inside. Put the wedges on another baking tray, spread them apart and season. Bake for 20 mins until golden and crisp. Unwrap the steaks and brush both sides with oil. Press onto the hot tray and bake for 15-25 mins, turning after 10 mins and testing until hot, to give you medium-rare steak. Serve with the wedges and salad or peas, if you like.

PER SERVING 534 kcals • fat 25g • saturates 8g • carbs 43g • sugars 4g • fibre 5g • protein 34g • salt 0.3g