TOPSIDE STEAK & POTATOES...

Meat is life! Don't argue, just accept it and we'll all be fine. Ok? Ok!

Topside cut of beef is even more life for the dieter because it almost has no fat, it is one of (if not) the leanest cut of beef which on the flip side makes it a bit tricky to cook because it can dry out really quickly if not handled properly but fear not...

2Kg Topside Steak

3 Cups Red Wine

3 Carrots

2 Celery Stalks

2 Onions

Fresh Rosemary 

Garlic & Ginger

Salt & Pepper

1/4 Cup of Vegetable Oil

1 Teaspoon Thyme

1 Teaspoon Paprika

2 Tablespoons Butter

2 Tablespoons Flour

Even though topside steak is a lean meat, it sometimes has some fat attached to it. With a sharp knife just trim these bits off.

Combine salt, pepper, garlic, ginger, thyme and paprika to make a rub. Massage this rub onto your steak, cover with cling film and pop into the fridge for at least 1 hour.

Turn your oven on and set to grill.

Add a little oil to a pan and with the temperature high but not smoking hot, add your steak. Sear off  all the sides for about 2 minutes each and set aside. This helps to seal in the juices, flavour and give the outside a nice crust.

Roughly chop carrots, celery and onions and add to an oven roasting dish, pour in red wine. Transfer steaks and fresh rosemary.

De-glaze the pan that was used to sear the meat with about a quarter cup of wine and add to the roasting dish.

Into the oven they go for 20 minutes on both sides (total cook time, 40 minutes), basting with the juices every 10 minutes so it doesn't dry out in the oven. If you like your meat well done, give it another 10 minutes.

Remove steak and set aside to rest. Never cut into any grilled or roasted meat immediately, it will "bleed" i.e. you will lose all the juices.

Transfer remaining contents of pan to a pot and bring to a light simmer for about 5 minutes, stirring occasionally, for all the flavours to marry properly. Sieve and set liquid aside, say goodbye to everything else by chucking them in the bin, their work here is done.

We start our gravy by preparing a roux.

Add 2 tablespoons of butter in a pan and melt down, then gently add 2 tablespoons of flour. Stir gently until its all properly combined, 2 - 3 minutes.

Gradually start pouring in the stock from your grill pan, keep stirring and turn your heat down low.

Taste for seasoning, add a pinch of salt and cracked black pepper.

As it begins to thicken, take it off the heat.

Slice steak and serve with potatoes and side salad, laddle in a generous amount of gravy and go to town on that plate!

Food, glorious food!!!