Ingredients

T-bone Steak:

• 1x500-700g T-bone Steak, 5cm thick
• 1 garlic clove finely chopped
• 1 tsp crushed black pepper
• maldon salt
• 1 tbps olive oil

Onion Rings

• 1 onion, peeled and finely sliced into rings
• 2 tbsp plain flour
• 1 tsp smoked paprika
• maldon salt

Potato Wedges

• 1 Large Potato (300-400g), cut into wedges (2cm thick and 6cm long)
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder (optional)
• maldon salt and freshly ground pepper

• 1 tbsp sour cream
• 1 tsp tomato and chili salsa*
• 1 generous handful watercress,, washed and trimmed
• 1 vine ripened tomato, sliced

Method

1. Potato Wedges: Preheat an oven to 250°C. Place the potato wedges in an oven tray. Add the olive oil, smoked paprika, garlic powder, a generous pinch of maldon salt and freshly ground pepper. Toss the potatoes in all the ingredients until well coated. Place the potatoes in the oven and reduce the temperature to 220°C and leave them to cook for 40 minutes turning them after 20 minutes. They are ready when they are dark golden brown and crisp. Keep them hot until ready to serve
2. Onion Rings: Heat oil in a deep fryer or large saucepan to 180°C-190°C (until a stale cube of bread floats to the top in 30 seconds and is golden brown). Place the flour, paprika and salt in a bowl. Place the onion rings in the flour and coat them well in it. Place the onion rings in the hot oil and deep fry them for a couple of minutes until they are crisp. Drain them on kitchen paper and set aside until ready to serve.
3. T-bone Steak: Preheat a grill pan or frying pan over a moderate-high heat. Press the garlic, pepper and salt into both sides of the steak and brush it all over with the olive oil. When the pan is hot, place the steak in it and cook it for around 5 minutes until juices rise to the top, turn the steak over and cook it for a further 2-3 minutes for rare, 4-5 minutes for medium and 7-8 minutes for a well done.
4. To Serve: Place the T-bone steak on a serving plate with a tablespoon of sour cream, topped with a teaspoon of chili salsa and topped with half the onions. Place half the potato wedges on the plate in one corner, in the other corner place a handful of watercress and 1 sliced tomato. If for 2 people set out the plates as above giving the smaller side of the steak for the lighter eater.

• Chili Salsa: A commercial chili sauce of your choice, there are many good ones available or try my three tomato salsa.