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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.
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

favorite
print
like
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.