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Balsamic Steaks with Peppercorn Wedges

Marinating the steak is the key to its marvelous flavor and the ease with which dinner can be prepared: we did it the night before to really amp up the flavor. We think the use of concentrated beef stock base in the marinade is quite clever — not only does it provide the salt, it is a wonderful compliment to the sweet honey and tangy mustard.

Balsamic Steak with Peppercorn Wedges

2 tbs. balsamic vinegar
2 tsp. concentrated liquid beef stock
3 garlic cloves, finely grated
1 tbs. wholegrain mustard
1 tbs. honey
2 tbs. olive oil
4 sirloin steaks
2 lb. russet potatoes, peeled and cut into this wedges
3 tbs. vegetable oil
1 tbs. thyme leaves
2 tsp. green peppercorns, crushed

Mix together the vinegar, beef stock, garlic, mustard, honey, olive oil, and some black pepper, but no salt. Add the steaks and turn to coat. Leave to marinate in the fridge for 1 hour, or preferably overnight. Bring to room temperature for 30 minutes before cooking.

Heat the oven to 400°F. Toss the potatoes in a large bowl with the vegetable oil, thyme, peppercorns, and some salt. Spread out on a baking sheet and bake for 25-30 minutes, or until tender and browned.

Heat the grill to medium and cook the steaks 5-6 minutes per side, depending on thickness, brushing with any remaining marinade. Serve with the potato wedges and a green salad or peas.

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