Grilled steak with herbs de Provence and truffle sauce recipe Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Grilled steak with herbs de Provence and truffle sauce recipe By You Magazine - June 20, 2021 Two of a butcher’s best-kept secrets are the inexpensive steak cuts bavette (flank steak) and onglet (hanger steak); either will do here. If you can’t find them pre-packed on the chilled supermarket shelf try a butcher or butcher’s counter. Photograph: Ellis Parrinder. Food Styling: Katie Marshall. Styling: Charlie Phillips. Creative Direction: Chloe Sharp SERVES 4 1kg small waxy potatoes (such as charlotte), halved lengthways 6 tbsp extra virgin olive oil 1 tbsp chopped rosemary leaves 1 tbsp chopped lemon thyme leaves 1 tbsp chopped oregano 1 tbsp balsamic vinegar 600g bavette (a single piece about 2cm thick) 50g soured cream 50g truffle mayonnaise micro leaves or mustard cress, to serve Preheat the oven to 220C/200C fan/gas 7. Bring a large pan of salted water to the boil. Cook the potatoes for 8 minutes, then drain using a colander and leave for a few minutes to steam dry. Meanwhile combine 4 tbsp oil, the herbs and vinegar in a small bowl, then divide this between two large bowls. The steak should be an even thickness – if not, pound it with a rolling pin to even it out. Add it to one of the bowls, turning to coat it, and set aside. Add another 2 tbsp oil to the second bowl. Tip in the potatoes, season and stir to coat. Spread the potatoes spaced slightly apart on a couple of nonstick baking sheets and roast for 20-30 minutes until golden, turning them every 10 minutes. After putting the potatoes into the oven, heat a ridged griddle pan over a high heat for several minutes. Season the steak on both sides then griddle for 4-8 minutes each side, until soft but with a slight resistance – the meat should remain rare (a meat thermometer inserted into the centre should read 43C-45C). Try not to move the steak except when turning. Transfer it to a warm plate to rest for 10 minutes. Blend the soured cream with the mayonnaise in a small bowl. Carve the steak diagonally across the grain into strips and arrange on plates. Drizzle over the sauce, scatter with a few micro leaves or cress and accompany with the potatoes. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved