Crispy Paprika Spuds, Sirloin & Sticky Onions

If you don't serve this on a big metal tin, serve it on a plastic tray wrapped in tin foil. This is made to feed the masses, and it looks better like that.

46 minutes

Ingredients

For the Steak
4-5 Sirloin Steaks
Olive Oil
3-4 Cloves of Garlic
A couple of knobs of Butter
Sprig of Rosemary or Thyme or Both
Salt & Pepper

For the Spuds
4-5 Large Potatoes
150ml Crisp n' Dry Rapeseed Oil
4 Cloves Garlic
2 Tablespoon Cornflour
2 Tablespoon Smoked Paprika
1 Tablespoon Garlic Powder
1 Tablespoon Oregano
Salt & Pepper

For the Onions
3-4 White/Brown Onions
Knob of Butter
Salt & Pepper
2 Tablespoons of Brown Sugar
3 Tablespoons of Balsamic Vinegar

Ingredients

Instructions

Slice your spuds into quite small inch-ish wide bits. If they're smaller, they'll be crispier. You need a tall pan with a lid filled with salty water to boil them in. Once things are nice and boily, give them about 5 minutes. Whilst the spuds are boiling you can put a splash of olive oil on all of your steaks and season them well with salt and pepper on both sides. Make sure they're all covered in seasoning, the olive oil should help things stick a bit but you don't need a lot. Preheat your oven to 220ºC and place a large oven tray with your Crisp n' Dry oil in it into the oven to heat up.
Drain your spuds and get them back in your pan, pop the lid on and bash them about to give them a bit more fluffiness, this will help them get crispier also. Add your salt and pepper, cornflour, paprika, garlic, oregano and garlic granules and give another big bash around with the lid on. They should all be nicely covered with a little redness.
Get your hob on a medium heat and take your oily tray out of the oven and place it on the hob. Be very careful here as you don't want to get splashed with hot oil as that hurts loads. Pour your spuds onto the hot oil, they should sizzle a bit. Make sure they've all got space using a wooden spoon. Give a little shimmy and pop back into the oven for 25-30 minutes, making sure to take them out after 10 minutes, pop back on the hob and shimmy about a bit more.
Onions need slicing thinly and frying in a pan with butter, you want them nice and soft before you season with salt and pepper and chuck in your sugar and balsamic. That can all be stirred in and left with a lid on over a low heat. These will be delightfully sweet and sticky by the time the spuds are ready.
Steak time. Super hot frying pan, no oil needed as you've put some on the steaks. I think this recipe works best with slightly rare steak so I like to give it a good sear and not move it for just over a minute before flipping it and giving it another minute-minute and a half. At this point its in with a crushed clove of garlic, a buttery knob and thyme or rosemary to give a naughty bit of flavour. Baste each side for about 46 seconds and then set aside under tin foil until you've done all of the steaks. They'll need about 4 minutes to rest.
Your spuds should be crispy as a crispy crunchy crisp after 25 minutes on a high heat. Get them onto your platter. Then we want to cut our steaks at an angle so it looks all nice and spread the slices out over the spuds. At this point we can spoon on those sticky onions. Delightful. I like to top with chives or parsley because a little green goes a long way. This will knock the socks off all your friends and family. Unless they're veggie, in which case they'll hate it.