Book a delivery
Total number of items in your trolley: 0. Trolley amount:
  • Recipes
  • Tom Kerridge's Ultimate Steak Kebabs with Beef-Dripping Potatoes
Tom Kerridge's Ultimate Steak Kebabs with Beef-Dripping Potatoes

By M&S Food
Steak, sweet peppers and onions are a moreish match, but skewered, charred and brushed with bone marrow BBQ glaze they become irresistible, thanks to Tom Kerridge and M&S. Smashed potatoes are roasted in beef-dripping…
Shop for ingredients

Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

6 total
  • 500g jersey royal new potatoes
  • 2 tbsp beef dripping
  • 1 tsp rosemary Anglesey sea salt
  • 1 (510g) pack Collection British rump steak kebabs with bone marrow glaze (Main ingredient)
  • 40g watercress
  • rich balsamic dressing

Method

5 steps

  1. Step 1

    Heat the oven to 220°C/ 200°C fan/ gas 7. Put the potatoes into a saucepan with salted water and set over a high heat, bring to the boil and cook for 8-10 mins, or until tender. Drain and leave to cool slightly.

  2. Step 2

    Transfer the potatoes to a chopping board and smash each one gently with the base of a mug until slightly flattened. Spread the beef dripping into the bottom of a roasting tray and put into the oven for 3-4 mins, or until hot.

  3. Step 3

    Add the smashed potatoes to the tray and cook for 10-15 mins. Remove from the oven and turn each potato over. Return to the oven and cook for a further 10 mins, or until crispy. Sprinkle with the rosemary salt.

  4. Step 4

    Place a griddle pan over a medium-high heat. When the griddle is hot, add the steak kebabs and cook for 2-3 mins on each side. Heat the bone marrow glaze to packet instructions and brush over the kebabs.

  5. Step 5

    Toss the watercress with the balsamic dressing in a serving bowl and serve with the kebabs and potatoes.