- 500g new potatoes
- 400g bunch of carrots
- 1 red onion
- 50g tamari
- 2 tbsp balsamic vinegar
- 2 tsp maple syrup
- 2 top rump minute steaks
- 1 lemon
- 50g watercress
- A handful of flat leaf parsley, leaves only
- 2 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 100ml cold water
- 1.
Preheat your oven to 190°C/Fan 170°C/Gas 5. Scrub the new potatoes and chop them into quarters or sixths, depending on how large they are. Tumble them into a large roasting tin and drizzle with 1 tbsp olive oil. Season with salt and pepper and toss to coat the potatoes in the oil and seasoning. Roast for 15 mins.
- 2.
While the potatoes roast, trim the tops off the carrots and give the carrots a good scrub (no need to peel them unless you prefer to. You can keep the tops, wrapped in kitchen paper in your fridge for salads or turning into a pesto). Slice the carrots into quarters. Peel the red onion and slice into 6-8 wedges.
- 3.
When the potatoes have roasted for 15 mins, add the carrots and red onion. Toss to mix and roast the veg for 30 mins till they are golden and tender.
- 4.
Meanwhile, pour the tamari into a dish and stir in 2 tbsp balsamic vinegar. Add 2 tsp of the maple syrup (keep the rest for later) and stir to mix. Add the minute steaks and turn to coat them a few times in the marinade. Set aside to marinate for 10 mins.
- 5.
Squeeze 1 tbsp juice out of the lemon and pour into a mixing bowl. Add 1 tbsp olive oil and a pinch of salt and pepper. Whisk to make a dressing, then tumble in the watercress. Toss to coat in the dressing and set aside. Roughly chop the parsley leaves, discarding the stalks.
- 6.
When the veg are 10 mins away from being ready, warm a frying pan for 3-4 mins till it’s smoking hot. Lift the steaks out of the marinade, shaking off any excess (keep the marinade for later), and add them to the frying pan. Fry for 30 secs-1 min on each side, depending on how well done you like your steaks. Pop the steaks on a warm plate or board, loosely cover with foil and rest for a few mins.
- 7.
Turn the heat down under the frying pan and pour in 100ml water, tip in any remaining marinade and bubble for 1 min. Take off the heat, taste and add a dash more maple syrup or water if you think it needs it.
- 8.
Slice the steaks and serve them on warm plates with the roast veg and the watercress salad, drizzled with the sauce from the frying pan. Garnish with the chopped parsley to serve.
- Tip
Maple believer
Use your leftover maple syrup to make an instant glass of lemonade. Juice two oranges and 1 lemon into a glass, stir in the maple syrup and top up with sparkling water. Add a few ice cubes and serves.
