We've crafted this recipe using Green Meadows Angus Blade Steak, however it works equally as well with other slow cooking beef cuts (topside steak, chuck steak, cross-cut blade steak).
400g Green Meadows Beef Blade Steak
1/2 red onion, sliced
150g portobello or swiss brown mushrooms, sliced
100ml red wine
300ml beef stock
400g tin of chopped tomatoes
4 x potatoes suitable for roasting
1 punnet of cherry tomatoes
200ml cooking oil
Salt and pepper to taste
Thyme or Rosemary to garnish
1. On a plate, season the blade steak with salt, pepper and a little cooking oil. Meanwhile, heat a pan which can be transferred to the oven with a little more cooking oil. Preheat your oven to 220 degrees celsius and roast the potatoes (or, alternatively, see below for a quicker method).
2. When the pan is hot, sear the steaks, turning only once but ensuring the beef is caramelised on both sides.
3. Once the steaks are caramelised, remove them from the pan and place on a plate to rest.
4. In the same pan used to sear the steak, add the red onion and mushrooms and saute. When cooked, remove from the pan and place on the top of the steak.
5. Add the red wine to the pan and reduce by half. When reduced, add the chopped tomatoes and the beef stock. Mix the sauce and then add the steak, mushrooms and onion again.
6. Carefully transfer the pan to the oven and cook on high for 30 minutes. Half way through, add the cherry tomatoes and bake these too. After 30 minutes, turn the oven down to 150-160 degrees and continue cooking for another 30 minutes.
7. Instead of roasting your potatoes, you could prick them and microwave on high for ten minutes and flip them over and microwave again for another 10 minutes. Once done, sprinkle with a little salt and place in the oven for another 10 or so minutes to 'finish'.
8. To serve, slice the steaks and share between the four potatoes. Top with the sauce and garnish with a little thyme or rosemary.