Tom Kerridge's Ultimate Steak Kebabs with Beef-Dripping Potatoes
By M&S Food
Published on 30 January 2024
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 for serious crunch then sprinkled with rosemary Anglesey sea salt for added punch. Serve with fresh peppery watercress. Looking for more beef recipes? Look no further.Time and servings
1 hr 15 minsTotal time
2Servings
15 minsPrep time
1 hrCooking time
Ingredients
- 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
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.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.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.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.Step 5
Toss the watercress with the balsamic dressing in a serving bowl and serve with the kebabs and potatoes.