Chargrilled steak with a red wine jus, garlic kale and herb-roasted potatoes

Perfectly cooked strips of steak on a bed of steamed garlic kale, sliced red onion and crispy herb-roasted potatoes.

  • 50 mins cooking
  • Serves 1
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Garlic kale and herb-roasted potatoes
  • 100 gram potatoes
  • 1 tablespoon extra virgin olive oil
  • 1/8 cup parsley
  • 1/2 red onion
  • 50 gram kale
  • 1 clove garlic
Chargrilled steak with a red wine jus
  • 150 gram beef fillet or sirloin
  • 40 millilitre red wine
  • 150 millilitre beef stock
  • 1 teaspoon tomato purée
  • 1 teaspoon cornflour


Garlic kale and herb-roasted potatoes
  • 1
    Peel the potatoes and cut into chunks.
  • 2
    Cook in boiling water for 3-4 minutes, drain.
  • 3
    Place in a roasting tin with 1 tsp oil and bake at 220C for 35-45 minutes, turning every 10 minutes. Mix with the chopped parsley.
  • 4
    Slice the onion and fry. Slice the kale and steam for 2-3 minutes, drain. Finely chop the garlic and fry with the kale for 2-3 minutes.
Chargrilled steak with a red wine jus
  • 5
    Coat the meat in the remaining oil and fry until done to your liking. Remove from the pan and set aside to rest.
  • 6
    Add the wine to deglaze the pan, reducing the wine by half. Add the stock and purée, bring to the boil, then thicken with cornflour (dissolve this in a little water first). Serve with the steak, potatoes and kale.