With Middle Eastern inspired sweet pomegranate molasses drizzled over the steak and a garlicky mash, this dish won’t disappoint.
- 400g (14oz) potatoes, peeled and cut into chunks
- 2 fresh beetroot, peeled and cut into wedges
- 1tbsp olive oil
- 100ml (4fl oz) milk
- 2 garlic cloves, peeled
- 2 sirloin steaks
- 50g (2oz) butter
- pomegranate molasses, to drizzle
Heat the oven to 180 C, 160 C fan, 350 F, gas 4. Put the potatoes in a pan of salted boiling water and cook for about 20 minutes until tender to a fork. Meanwhile, place the beetroot in a roasting tin (it’s advisable to wear gloves when handling them), drizzle over the oil, season and roast for 20 minutes until crisp on the outside. Put the milk in a small pan with the garlic cloves, heat gently and cook for 10 minutes. Remove the cloves, squash with the flat of a knife and put back into the milk.
While the vegetables are cooking, heat a griddle pan until very hot. Oil and season the steaks, then griddle for 2 to 3 minutes on each side, to your taste. Transfer to a plate and leave to rest for a few minutes.
Drain the potatoes, and mash with the garlicky milk, butter and seasoning. Serve the steak on top of the mash, with the beetroot on the side, and a generous drizzle of pomegranate molasses over the top.