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Sirloin steak with onion marmalade and potato cakes

Sirloin steak with onion marmalade and potato cakes

Ingredients steak
4 x 175g/6oz thick sirloin steaks
Salt and black pepper
Olive oil
125ml (½pt) home-made beef stock
Dash of whiskey
Knob of butter
1 quantity onion marmalade (see below)

Ingredients Potato cakes
½ kg ( 1 lb) potatoes, peeled and chopped
2–3 tablesp, mixture of milk and cream (½ & ½)
Knob of butter
2 tablesp, scallions (spring onions) chopped
Salt and black pepper

Ingredients Onion Marmalade
2lb/900g large onions peeled and slice thinly.
3fl oz/75ml of balsamic vinegar
4 tablespoons olive oil
2 tablespoons soft brown sugar



Brush the steaks with oil and season. Cook with some garlic in a hot heavy bottomed pan to your liking. Do not turn over until the underside is browned, then cook the other side.

Remove from the pan and leave to rest. To the juices in the pan, add some beef stock, dash of whiskey, knob of butter and season to taste.

Potato Cakes

Place the potatoes in a large pot. Cover with water. Season, bring to the boil, and then simmer until potatoes are cooked. Drain well, then mash really well with the milk, cream and butter. Whip in the scallions, season well.

Divide the mixture into four and shape into four potato cakes. Dust each one with a little flour and fry in hot butter until golden brown on each side — keep warm.

Place the warm potato cake on the plate with the steak on top. Top the steaks with onion marmalade.

Onion Marmalade

Put the sliced onions into a large frying pan. Pour balsamic vinegar and olive oil over onions and add brown sugar. Bring the contents of the ban to the boil, then reduce heat and move frying pan over to the simmering plate and simmer gently, stirring occasionally until the onion mixture is thick and brown. Allow to cool.

This can be stored in a fridge for up to two weeks.

Serves 4/6

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