Barbecued Steaks & Jukes 6

Barbecued Steaks & Jukes 6

Barbecued steaks, the most delicious way of serving potatoes, and roasted beetroot are a wonderful pairing for our world-famous Jukes 6.  You can always add some green salad for colour, making this an excellent and easy supper menu.

Ingredients

(serves 4) 

Four delicious steaks

Cracked pepper and Sea salt

Waxy potatoes – enough for four people

Extra Virgin Olive Oil

3 cloves of Garlic

8 small Beetroots

Kitchen foil & Baking parchment

 

Method

First, take the steaks out of the fridge to allow them to rise to room temperature and lightly season them on both sides with salt and pepper.  Peel the beetroots with a vegetable peeler and wrap them individually in kitchen foil.  Roast the beetroots for an hour at 180°C, then remove them from the oven, unwrap them and keep them warm.  Boil the potatoes until they are nearly cooked.  Test them with a sharp knife – they should slowly slide off the knife when you stab them.  Put them on a chopping board and crush them with the underside of a tumbler or mug.  They will lose their round shape and burst a little.  They do not need to be too flat!  Then, put them on a baking tray lined with baking parchment and drizzle them with olive oil, salt, pepper, and finely chopped garlic.  Bake these smashed potatoes until they are crispy and golden.   Meanwhile, set your barbecue, light the coals and let them burn until the flames have died down and the coals are white hot.  Cook your steaks to your desired style, remove them from the barbecue and let them rest for at least ten minutes before serving.  Serve the steaks with the smashed potatoes and finely sliced beetroots, drizzled with olive oil and black pepper, and be sure to pour large glasses of Jukes 6 with still water!