Balsamic Steaks with Peppercorn Wedges

Ingredients

For the steaks

2 tablespoons Balsamic Vinegar
2 teaspoons concentrated liquid beef stock
3 garlic cloves, finely grated
1 tablespoons wholegrain mustard
1 tablespoons clear honey
2 tablespoons Extravagonzo Roasted Garlic or Red Chili Culinary Oil, plus extra for brushing
6 sirloin steaks, about 2 inches thick
salad or peas, to serve (optional)

For the wedges

Instructions

Mix together the Balsamic vinegar, stock, garlic, mustard, honey and Extravagonzo Roasted Garlic or Red Chili Culinary Oil in a large shallow bowl, then grind in some black pepper, but no salt. Add the steaks and turn to coat. Leave to marinate in the fridge for 1 hr, or preferably overnight.
Heat oven to 350/400F. Toss the potatoes in a large bowl with the Extravagonzo Roasted Garlic or Red Chili Culinary Oil, thyme and peppercorns. Spread out on 2 greased baking sheets and bake for 10-15 mins until the potatoes are nearly cooked. Remove and leave to go cold.
Freeze single portions of sirloin steak and chips so you have a home-cooked meal within minutes of getting home
Open-freeze the wedges until solid, then pack into a large rigid container in layers, interleaving with foil. Individually pack the steaks into freezer bags – make sure they lay completely flat when you put them in the freezer. Use within 1 month.
To serve, heat oven to 400-425F, with a baking tray inside to warm up for the steaks. Put the wedges on another large baking tray, spread them apart and season. Bake for 20 mins until golden and crisp. Unwrap the steaks and brush both sides with Extravagonzo Roasted Garlic or Red Chili Culinary Oil. Press onto the hot tray and bake for 15-25 mins, turning after 10 mins and testing until hot, to give you medium-rare steak. Serve with the wedges and salad or peas, if you like.