- 2 large floury potatoes, such as King Edwards or Maris Piper
- 10 baby carrot with green tops trimmed
- a bunch of nice thick asparagus
- 2 Scotch Beef ribeye (or sirloin) steaks, approx 200g each
- a little olive oil to brush onto steak and vegetables
- 2 tsp finely chopped rosemary
- 1 clove garlic, crushed
For the mayo:
- 1 egg
- 1/2 tsp Dijon mustard
- salt and pepper
- 75ml sunflower oil
- 75ml olive oil
- 2 tsp white wine vinegar
- 1-2 tbsp freshly grated horseradish (if you can't get horseradish fresh, buy bottled grated horseradish and omit the wine vinegar)
- Peel the potatoes and cut into nice thick chunky chips. Scrub the carrots and trim the asparagus to retain only the tender part.
- Blanche the vegetables in a pan of boiling water, asparagus and carrots for 2 minutes then drain and refresh under cold running water, and the chips for 6 minutes, drain and allow any steam to evaporate.
- 3 Make the mayonnaise by measuring all the ingredients into a narrow jug and emulsify with a hand-held blender till thick and smooth. Set aside.
- Heat a large griddle (to take both steaks and vegetables at the same time).
- Brush the potatoes with olive oil and place on a baking sheet, sprinkle with salt and bake in the oven for about 25 minutes till crisp and golden brown.
- Brush the asparagus and carrots with the smallest amount of oil, and the same for the steaks but press on a little rosemary and salt and pepper, then transfer all to the hot griddle. The steaks should need about 2 to 3 minutes on each side for rare, 3 minutes each side for medium/rare and 4 to 5 mins per side for medium/well done.
- Test the asparagus and carrots with the tip if a sharp knife to check tenderness.
Serve the steak with a pile of vegetables on top and some chunky chips and mayo.