Rib Eye Steak & Norfolk Style New Potatoes

INGREDIENTS:

500g Small New Potatoes

1 Medium Onion/Shallot

2 Garlic Cloves

200g Samphire 

170g Smoked Streaky Bacon

100g Broad Beans 

2tbsp Olive Oil

1tbsp Butter

METHOD:

Heat your BBQ on full, you're looking for a temperature of about 250 degrees. 

Heat the frying pan on the side burner.

Add the oil and fry the shallots & garlic.

Boil the potatoes in a pan of water until slightly softened. 

Once blanched add the potatoes to the onions, along with the bacon and continue to fry. 

In the meantime place a pan of salted water on the grill. 

Add the samphire and broad beans to the pan of water, and close the grill lid. 

When the samphire and broad beans have softened slightly, drain and add to the onion and bacon mix, continue to fry on the side burner.  Don't forget to taste and add seasoning if required. 

Whilst your Norfolk style stir fry is simmering slightly, season your steaks with salt, pepper and olive oil. Ensure your steaks are at room temperature for the best results. 

Add steaks to the BBQ grill plate. Turn occasionally so cooked evenly on both sides. 

When coloured, and to the texture you prefer, take off the grill to rest. 

After a couple of minutes, slice and serve with your new potatoes, bacon and samphire mix. 

Delicious.