Steak On A Stick With Funky Potatoes And Blue Cheese 


RECIPE & FOOD PREPARATION BY SARAH GLOVER • PHOTOGRAPHY BY LUISA BRIMBLE
 

 
 
 
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INGREDIENTS

Feeds 3–4

 500 g rump steam or any nice cut of beef (see note)

1/3 cup good-quality balsamic glaze

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olive oil

500 g pink-eye potatoes, parboiled

200g blue cheese

100g butter 

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your choice of salad

 

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Equipment:

Pocket knife 

Medium frying pan

 

1: Light your fire and let it burn down until you obtain a medium heat. Make a Y-rig and find a nice clean stick that will be strong enough to hold the meat you’re going to thread onto it. Sharpen the end of the stick with your pocket knife to make a spear, more or less.

 

Thread the meat onto the spear and suspend it over the fire on the Y-rig. Cook for about 30 minutes, rotating as needed and occasionally basting with balsamic glaze.

 

2: Heat a good drizzle of olive oil in a frying pan, and while it’s heating smash open the parboiled potatoes with your hands. Add them to the pan and cook, tossing occasionally, for about 10 minutes or until nicely browned. Break the blue cheese into pebble-sized pieces and add to the potatoes, along with the butter. Cook for another 20 minutes or so, taking care not to burn the cheese – we just want it to melt and coat the potatoes, giving them a delicious funky flavour. It may sound odd, but I swear this combination goes so well with the berry burst of pinot noir. 

 

3: Check the meat. You want it to be cooked through but still a little pink in the middle. Set it aside to rest for 5 minutes, then slice it thinly and serve with the funky potatoes and a fresh salad.

 

Note: If you use rump steak make sure you slice it thinly and don't overcook it or it will be tough. Other good cuts would be skirt steak or eye fillet.

 

Drink of choice: Stoneleigh Wild Valley Pinot Noir 


This story was created and photographed in partnership with Stoneleigh