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Seared steak with goat's cheese jacket potatoes

James Tanner from Great Food Bites
Succulent griddled sirloin steak, golden cheese-filled potatoes and melting onion confit make a tasteful combo in this simple supper from James Tanner

Seared steak with goat's cheese jacket potatoes

Method

1. Preheat the oven to 180C/gas 4. Heat the olive oil and fry the onions over a low heat for about 40-45 minutes, until softened and caramelised.

2. Bake the potatoes in the oven for about 40-50 minutes, until tender when pierced with a skewer. Remove from the oven and cool slightly.

3. Preheat a grill until hot. Scoop out the insides of the potatoes and place into a large bowl with the egg yolks, goat's cheese and basil. Mix well and season with salt and freshly ground black pepper. Spoon the mixture back into the skins and cook for 6 - 8 minutes under a hot grill, until golden brown.

4. Bring a large pan of water to the boil and cook the leeks for 3-4 minutes. Drain and pat dry with kitchen paper.

5. Drizzle the leeks with olive oil and cook on a hot griddle pan for 2-3 minutes on both sides. Remove and set aside.

6. Cut the steaks in half to make 4 steaks and bash lightly with a meat hammer or rolling pin to slightly flatten them. Rub with olive oil and season with salt and freshly ground black pepper. Cook on a hot griddle pan for 30 seconds on both sides. Sear the steaks for slightly longer if you prefer the meat more well-cooked.

7. Place the fried leeks on a plate and top with the steaks and a dollop of the onion confit. Serve at once with the twice-baked jacket potatoes.