A British Lifestyle Blog

12 September 2016

STEAK AND PARSNIP FIRES


Are you ready for a delicious recipe that can be whipped up at a moments notice? 


Not to toot my own horn, but I think this recipe is probably one of the best I have ever attempted. It is so easy and quick to do! And we have to thank the lovely Madeline Show and her Get The Glow book. Anyone who has read the blog for a while knows how much I love her book and the recipes inside it- this one is no exception! 

Steak is one of my ultimate tea luxuries and because of the ridiculous price it can be I rarely order it and certainly do not attempt to cook it. I like mine medium rare and I always do it well done; there's just no point in having steak if you are going to have it chargrilled! Now this recipe is somewhat healthy- don't be fooled by the F word in the title. Not only are they a staple in a British Roast, but they are also high in potassium, iron, vitamins and fibres. Steak is just fool of iron and protein so this mean is very balanced! Add some extra coconut oil to get the fries nice and crispy and you will think you are way over indulging yourself that night! 



THE INGREDIENTS
(serves two)
-  2 sirloin steaks, 150g- 200g each
- 250g parsnips
- 4 tbsp coconut oil
- mustard and salad greens to serve
- salt and pepper
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Preheat the oven to 220C. 

Grind pepper and salt over the steaks and leave them to marinate at room temperature. Some quick tips when choosing your steak, when buying your steak- go to a butchers and ask for grass fed. Taste so much better and you get a better bit of meat when you do. 




Cut the parsnips into thin fries. Melt 3 tablespoons of coconut oil into a roasting tin. Toss the parsnips in this with more salt and pepper. Roast them in the oven until golden brown- roughly 15- 20 minutes. 

Just before the chips are ready, heat your frying pan over a heat with a little coconut oil. Fry your steaks for 3 minutes on each side for medium rare, one minute less for rare. Once completed on both sides, leave to rest, this is very important. Serve with some salad greens for extra goodness and mustard for taste. 




God, my mouth is watering as I type this post up! Perfect for a mid week treat or a Friday dinner blow out. 


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