BBC Good Food Magazine

TOM KERRIDGE

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Pastrami-style steak & mustard mayo,

Adding a pickled or fermented ingredient to a dish is an easy way of elevating it, and shop-bought sauerkraut is a good option. These steaks can also be served with chips or mash, or made into an amazing steak sandwich.

SERVES 2 PREP 5 mins COOK 15 mins EASY

2 tbsp mayonnaise

2 tsp English mustard

2 x 250g sirloin or ribeye steaks sunflower or vegetable oil,

for drizzling 50g butter 150g sauerkraut

1 Mix the mayo with the mustard and set aside. Season the steaks. Heat a drizzle of oil and the butter in a large frying pan over a high heat until sizzling and turning nut brown. Cook the steaks for 1-2 mins on one side, then turn and cook for another 1-2 mins. Turn again and continue this process for 6-7 mins total for rare, 8-9 mins for mediumrare and 10 mins for medium. Turning the steaks helps them cook evenly and build a uniform crust.

2 When the steaks are cooked to your liking, transfer to a board and leave to rest. Meanwhile, cook the sauerkraut in the pan with the sticky steak juices for 3-4 mins until heated through and browned. Serve the steaks with the sauerkraut and the mustard mayo on the side, or spoon the sauerkraut over the steaks.

GOOD TO KNOW iron • 1 of 5-a-day

PER SERVING 775 kcals • fat 66g • saturates 24g •

carbs 2g • sugars 2g • fibre 2g • protein 41g • salt 2.5g

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One-pan roast duck legs with white beans & carrots, p82

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