The success of this simple dish is in the timing. You’re aiming for a well-rested steak that’s ready at the same time the crispy potato skins come out of the oven. Serve with a bowl of moreish black garlic mayonnaise to dip in to your heart’s content.

Serves 4

400g-500g Flat Iron or Denver TORELLO FARM grass-fed steak

extra virgin olive oil, for cooking

thickly peeled skins from 5 to 6 large potatoes (try Sebago, King Edward, Maris Piper) placed in bowl covered with cold water (use the peeled potatoes for roasting or mash)

sea salt

1/3 cup quality mayonnaise

1 tablespoon THE GARLIC COMPANY Black garlic & chilli, extra to taste

Pre-heat oven to 200°C (180°C fan-forced). Remove meat from refrigerator 30 minutes before using.

Before cooking steak, rub the potato skins with paper towel or a clean, dry tea-towel to remove any excess moisture. Place in a bowl and drizzle with 2 tablespoons olive oil, tossing to lightly coat the skins. Spread in a single layer on lined baking trays. Roast in pre-heated oven for 20-25 minutes, until skins are golden brown and crisp. Drain on paper lined plate.

To prepare steak, pre-heat a cast iron grill plate or barbecue grill over a high heat. Pat meat with paper towel. Remove any line of excess sinew from the steak. Lightly sprinkle salt over each side. Lightly brush steak with olive oil. Cook steak 2

minutes each side for medium-rare (60°C-65°C on a meat thermometer), or 2 ½ minutes each side for medium (65°C-70°C on a meat thermometer), timing will depend on steak thickness. Transfer meat to a plate, cover loosely with foil and rest for 10 minutes. 

Meanwhile, place mayonnaise and black garlic relish in a small bowl and stir to combine, taste, adding extra relish if preferred.

Slice steak across the grain and serve with hot crispy potato skins accompanied with black garlic mayonnaise for dipping. Season with salt, to taste.

Recipe by Fiona Hammond, Oct 2023