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Serves
US | Metric
Ingredients
  • 4 Pincanha or rump steaks
  • 4 white onions
  • 800 g Jersey royal potatoes
  • 5 tbsps Natural Yoghurt
  • 2 tbsps Mayonnaise
  • 150 g Gorgonzola Cheese
  • 1 Smoked Garlic Clove
  • 1 Handful Flat Leaf Parsley
  • Squeeze of Lemon juice
  • Truffle Oil (optional)
  • salt
  • pepper
  • vegetable oil
BBQ Pincanha steak with Jersey Royal & Gorgonzola Salad BBQ Pincanha steak with Jersey Royal & Gorgonzola Salad
BBQ Pincanha steak with Jersey Royal & Gorgonzola Salad
with Slow Roasted Onions & Truffle Oil

Great way to make bbq dishes more exciting focus on sexy side dishes

Prep 30 minutes
Total 1 hour
  1. Quarter the onions, season with salt and drizzle with oil before roasting at 200c for approx. 40 mins until they are tender.
  2. For the Potatoes again season and drizzle with oil before roasting at 200c for arppox 25 mins
  3. To make the dressing mix the yoghurt, mayo, chopped garlic, chopped gorgonzola, lemon juice and Parsley. just check for seasoning and adjust
  4. Make sure the steaks are up to room temp before cooking, I recommend doing these on a BBQ to get a good smoky flavour but could be done in a really hot pan too.
  5. I'd recommend getting the steak to medium rare for this cut, anything less maybe chewy and the same problem for any more cooking.
  6. A really important point is to rest the steak very well after to cooking, I'd recommend at least as long as it was on the BBQ for.
  7. Serve the potatoes drenched in the dressing and drizzle over some truffle oil for an extra flavour boost.

Chef and Restauranteur Thom Bateman was born and raised in Staffordshire. After a couple of years living in North Yorkshire Thom is heading home with his young family to set up a brand new restaurant in Cheddleton.


Thom has classical training, but is largely self-taught. Thom says “through constant passion for cooking I have further broadened my understanding for all things food”. Thom’s new restaurant The Flintlock will be launched later this year and will be the biggest challenge to date, but with the support of his daughter, fiancé Salli and his family there are exciting times ahead. Thom launched his Instagram page “bbox food” in April of 2019.

BBQ Pincanha steak with Jersey Royal & Gorgonzola Salad
with Slow Roasted Onions & Truffle Oil

Great way to make bbq dishes more exciting focus on sexy side dishes

favorite
print
rate
Prep 30 minutes
Total 1 hour
Serves
US | Metric
Ingredients
  • 4 Pincanha or rump steaks
  • 4 white onions
  • 800 g Jersey royal potatoes
  • 5 tbsps Natural Yoghurt
  • 2 tbsps Mayonnaise
  • 150 g Gorgonzola Cheese
  • 1 Smoked Garlic Clove
  • 1 Handful Flat Leaf Parsley
  • Squeeze of Lemon juice
  • Truffle Oil (optional)
  • salt
  • pepper
  • vegetable oil

  1. Quarter the onions, season with salt and drizzle with oil before roasting at 200c for approx. 40 mins until they are tender.
  2. For the Potatoes again season and drizzle with oil before roasting at 200c for arppox 25 mins
  3. To make the dressing mix the yoghurt, mayo, chopped garlic, chopped gorgonzola, lemon juice and Parsley. just check for seasoning and adjust
  4. Make sure the steaks are up to room temp before cooking, I recommend doing these on a BBQ to get a good smoky flavour but could be done in a really hot pan too.
  5. I'd recommend getting the steak to medium rare for this cut, anything less maybe chewy and the same problem for any more cooking.
  6. A really important point is to rest the steak very well after to cooking, I'd recommend at least as long as it was on the BBQ for.
  7. Serve the potatoes drenched in the dressing and drizzle over some truffle oil for an extra flavour boost.

Chef and Restauranteur Thom Bateman was born and raised in Staffordshire. After a couple of years living in North Yorkshire Thom is heading home with his young family to set up a brand new restaurant in Cheddleton.


Thom has classical training, but is largely self-taught. Thom says “through constant passion for cooking I have further broadened my understanding for all things food”. Thom’s new restaurant The Flintlock will be launched later this year and will be the biggest challenge to date, but with the support of his daughter, fiancé Salli and his family there are exciting times ahead. Thom launched his Instagram page “bbox food” in April of 2019.

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