Balsamic Steaks with Peppercorn Wedges

• balsamic vinegar↗2 ст. л. tbsp
• concentrated liquid beef stock↗2 ч. л. tsp
• garlic cloves↗3

  finely grated

• wholegrain mustard↗1 ст. л. tbsp
• clear honey↗1 ст. л. tbsp
• olive oil↗2 ст. л. tbsp

  plus extra for greasing

• sirloin steaks↗6

  about 5 cm thick

• salad↗

  or peas, for serving (optional)

• medium potatoes↗1 ½ кг kg

  e.g., King Edward, cut into wedges

• sunflower oil↗3 ст. л. tbsp

  plus extra for greasing

• thyme leaves↗1 ст. л. tbsp
• green peppercorns↗2 ч. л. tsp

  crushed

Step-by-step instructions

1. 1

   In a large shallow bowl, combine the balsamic vinegar, concentrated liquid beef stock, finely grated garlic cloves, wholegrain mustard, clear honey and olive oil; add ground black pepper (unsalted). Add the steaks and mix thoroughly so the meat is fully coated with the marinade. Refrigerate to marinate for at least 1 hour, preferably overnight.

2. 2

   Preheat the oven to 200 °C (180 °C for convection/gas 6). In a large bowl, toss the wedge‑cut potatoes with sunflower oil, thyme leaves and crushed green peppercorns. Spread the mixture evenly onto two greased trays and bake for 10–15 min, until the potatoes are almost done. Remove and let cool.

3. 3

   Freeze the wedges until solid, then layer them in a large rigid container, separating layers with foil. Pack each steak individually in freezer bags, flattening them so the meat lies flat. Use within 1 month.

4. 4

   For serving, preheat the oven to 220 °C (200 °C for convection/gas 7) and place a tray inside to heat for the steaks. Spread the wedges on another large tray, season to taste and bake for 20 min, until golden and crisp. Open the steak packets, brush both sides with oil and place them on a hot tray. Roast for 15–25 min, turning after 10 min, until the meat reaches medium doneness. Serve with the steaks, wedges and fresh salad or peas if desired.