Quick steak grill recipe

Prepare the grill and try a wonderful recipe grilled sirloin steak supper you can serve up in a flash.

Ingredients - serves 2

• 1 large potato , skin left on
• 3 tbsp olive oil
• 2 large flat cap mushrooms , stalks removed
• 2 tomatoes
• 2 sirloin steaks , about 140g/5oz each
• ¼ beef stock cube
• large handful watercress

Preparation

• Heat grill to high. Thickly slice the potato, then lay slices on a large non-stick baking tray and brush with oil. Grill for 10 mins until browned. Flip over the potatoes, add the mushrooms and tomatoes to the tray and brush with oil, then return verything to the grill for another 10 mins until cooked.
• Heat remaining oil in a frying pan. Season the steaks, then sear for 1 min on each side for rare, 1½ mins for medium or 2½ mins for well done. Remove and leave to rest. Add a splash of water to the pan, crumble in the stock cube, then boil to make a thin gravy, adding any steak juices from the plate. Serve the steaks with the veg, a handful of watercress and the gravy.

Tip: Try Cooking steak

Steaks will differ in size and thickness, so only ever use cooking times as a guideline. If you cut into a steak and it's not cooked enough, you can always put it back into the pan for a few more minutes.

Moroccan Spiced Tuna Recipe

Enjoy tuna recipe with Moroccan spices for a super fast meal.

Ingredients

• 20g pack coriander (leaves and stalks)
• 3 garlic cloves
• ½ tsp each paprika , ground cumin and chilli powder
• 1 tbsp lemon juice
• 150ml extra-virgin olive oil
• 4 x 8oz/200g fresh tuna steaks, each about 2.5cm/1in thick

Preparation

• Put the coriander, garlic, spices and lemon juice into a blender and blitz to a purée. With the motor running, slowly add the olive oil until you get a smooth, thick sauce. Set aside.
• Sit the tuna steaks in a non-metallic dish and cover with two-thirds of the sauce. Cover with cling film, then leave to marinate in the fridge for about 20 mins (or for up to 4 hrs).
• Heat a griddle pan or grill. Shake off any excess marinade, season the tuna steaks, then cook for 2-4 mins, depending on thickness for medium rare, turning once (cook 2 mins more for well done). Drizzle over the remaining sauce paste to finish. Try serving with new potatoes; for a Moroccan twist, toss melted butter, harissa spice mix and chopped coriander leaves through the potatoes.

Turkish lamb pilau

A great crowd pleaser Turkish lamb pilau dish - just ideal for dinner parties.

Ingredients

• small handful pine nuts or flaked almonds
• 1 tbsp olive oil
• 1 large onion , halved and sliced
• 2 cinnamon sticks, broken in half
• 500g lean lamb neck fillet, cubed
• 250g basmati rice
• 1 lamb or vegetable stock cube
• 12 ready-to-eat dried apricots
• handful fresh mint leaves, roughly chopped

Preparation

• Dry-fry the pine nuts or almonds in a large pan until lightly toasted, then tip onto a plate. Add the oil to the pan, then fry the onion and cinnamon together until starting to turn golden. Turn up the heat, stir in the lamb, fry until the meat changes colour, then tip in the rice and cook for 1 min, stirring all the time.
• Pour in 500ml boiling water, crumble in the stock cube, add the apricots, then season to taste. Turn the heat down, cover and simmer for 12 mins until the rice is tender and the stock has been absorbed. Toss in the pine nuts and mint and serve.

To make it lighter: Use chicken with chicken stock instead of lamb and currants instead of apricots.