cooklybookly
favorite
print
rate
PREP 15 minutes
TOTAL 1 hour 20 minutes
Serves
US | METRIC

INGREDIENTS

Dry Rub
  • 1 tbsp smoked paprika
  • 1 tsp cracked black pepper
  • 1 tsp sea salt flakes
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tbsp garlic powder
  • ½ tsp cayenne pepper
  • 4 sirloin steaks apporx 200g each
Potato Salad
  • 1 kg new potatoes
  • 4 tbsps mayonnaise
  • 1 tbsp cider vinegar
  • 1 tsp wholegrain mustard
  • 1 Granny Smith apple cut into matchsticks
  • 1 bunch fresh chives chopped

Click here to pre-order my new book

Blackened Steak with New Potato Salad

Blackened Steak with New Potato Salad

  1. In a small bowl mix the dry rub ingredients together until well combined. Place your steaks into a tray, sprinkle over the dry rub then pat on to make sure both sides have a good coating, leave to stand at room temperature for an hour to allow the flavours to develop.
  2. Boil the new potatoes in their skins until cooked, drain and leave to cool, cut the potatoes into bite sized pieces. Spoon the mayo, vinegar, mustard and chives into the bowl and gently stir through the potatoes. Season with salt and pepper then top with the apple and some more chives.
  3. Cook your steak on the BBQ or in a pre-heated pan for 2-3 minutes per side for medium, or couple of minutes either way for rare or well-done steak. Remove from the pan and set aside to rest for 10 minutes under foil. Slice thinly then serve with the potato salad.

Since 2010 Dean Edwards’ family friendly cooking style has made him a firm favourite on ITV’s ‘Lorraine’.


Making his debut on ITV’s ‘This Morning’ in 2009, he can now be found opposite Lorraine Kelly once a week where his friendly persona has made him a huge favourite to millions of viewers weekly.


After bursting onto the chef circuit - coming second in BBC’s Masterchef Goes Large in 2006 - he sought to change his life radically. Dean left his career as a “digger driver” to pursue his love of cooking and food.


Bristol-born Dean’s ethos on food is that it should be achievable, simple and above all taste fantastic. “Food doesn’t have to be complicated,” he says. The dad-of-one takes inspiration from across the globe but always uses ingredients familiar to us all. His passion for food is infectious and he’s spent the past eleven years inspiring home cooks up and down the country to get back into the kitchen and enjoy the cooking experience.


He’s also been featured on shows including Good Morning Britain, Masterchef, Take on the Takeaway, Market Kitchen, QVC, Saturday Cookbook and The Big Eat. A well-known face on the foodie festival scene, Dean is the author of three cookbooks Mincespiration, Feel-Good Family Food and most recently released Cook Slow all of which have been greatly received by the public. Dean is also been a regular contributor to The Sun’s Fabulous magazine. He’s recently featured in the pages of many outlets including Daily Mail Online, Now magazine, BBC Easycook, Delicious magazine, ASDA Good Living and the Sunday Post. 

Blackened Steak with New Potato Salad

Blackened Steak with New Potato Salad

PREP 15 minutes
TOTAL 1 hour 20 minutes
favorite
print
rate
Serves
US | METRIC

INGREDIENTS

Dry Rub
  • 1 tbsp smoked paprika
  • 1 tsp cracked black pepper
  • 1 tsp sea salt flakes
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tbsp garlic powder
  • ½ tsp cayenne pepper
  • 4 sirloin steaks apporx 200g each
Potato Salad
  • 1 kg new potatoes
  • 4 tbsps mayonnaise
  • 1 tbsp cider vinegar
  • 1 tsp wholegrain mustard
  • 1 Granny Smith apple cut into matchsticks
  • 1 bunch fresh chives chopped
  1. In a small bowl mix the dry rub ingredients together until well combined. Place your steaks into a tray, sprinkle over the dry rub then pat on to make sure both sides have a good coating, leave to stand at room temperature for an hour to allow the flavours to develop.
  2. Boil the new potatoes in their skins until cooked, drain and leave to cool, cut the potatoes into bite sized pieces. Spoon the mayo, vinegar, mustard and chives into the bowl and gently stir through the potatoes. Season with salt and pepper then top with the apple and some more chives.
  3. Cook your steak on the BBQ or in a pre-heated pan for 2-3 minutes per side for medium, or couple of minutes either way for rare or well-done steak. Remove from the pan and set aside to rest for 10 minutes under foil. Slice thinly then serve with the potato salad.

Click here if you'd like to buy my latest cookbook.

Since 2010 Dean Edwards’ family friendly cooking style has made him a firm favourite on ITV’s ‘Lorraine’.


Making his debut on ITV’s ‘This Morning’ in 2009, he can now be found opposite Lorraine Kelly once a week where his friendly persona has made him a huge favourite to millions of viewers weekly.


After bursting onto the chef circuit - coming second in BBC’s Masterchef Goes Large in 2006 - he sought to change his life radically. Dean left his career as a “digger driver” to pursue his love of cooking and food.


Bristol-born Dean’s ethos on food is that it should be achievable, simple and above all taste fantastic. “Food doesn’t have to be complicated,” he says. The dad-of-one takes inspiration from across the globe but always uses ingredients familiar to us all. His passion for food is infectious and he’s spent the past eleven years inspiring home cooks up and down the country to get back into the kitchen and enjoy the cooking experience.


He’s also been featured on shows including Good Morning Britain, Masterchef, Take on the Takeaway, Market Kitchen, QVC, Saturday Cookbook and The Big Eat. A well-known face on the foodie festival scene, Dean is the author of three cookbooks Mincespiration, Feel-Good Family Food and most recently released Cook Slow all of which have been greatly received by the public. Dean is also been a regular contributor to The Sun’s Fabulous magazine. He’s recently featured in the pages of many outlets including Daily Mail Online, Now magazine, BBC Easycook, Delicious magazine, ASDA Good Living and the Sunday Post. 

Our social features are coming soon