The steak spud
Make your own version of the viral TikTok baked potato trend with Ben Newman, otherwise known as Spud Man.
Ingredients
For the baked potatoes
For the fried onions and mushrooms
- 2 tbsp olive oil
- knob of unsalted butter
- 2 large onions, sliced into thin rounds
- 200g/7oz button or chestnut mushrooms, sliced
For the steak
- 2 lean rump or sirloin steaks (150g/5½oz each)
- olive oil, for brushing
- salt and freshly ground black pepper
To serve
- 2 large knobs of butter
- mustard, horseradish sauce, Worcestershire sauce or béarnaise sauce
- salt and freshly ground black pepper
Method
To make the baked potatoes, preheat the oven to 220C/200C Fan/Gas 7.
Always cook them unwrapped and never prick them! The cooking time depends on the size of the potato, but if it fits in your hand, you should probably do them for about 1 hour 30 minutes. Any larger, you’re looking at more than 1 hour 30 minutes at least.
You can tell if the potato is cooked by giving it a little squeeze. If you feel like you could squeeze through it, it’s ready.
To make the fried onions and mushrooms, heat the oil and butter in a frying pan set over a medium heat and add the onions. Cook, stirring occasionally, for 15 minutes, or until they are soft and golden brown. Remove from the pan and keep warm.
Add the mushrooms to the pan and cook, turning occasionally, for 5 minutes or until tender and golden brown. Remove and keep warm.
To make the steak, lightly brush the steaks with oil and season with plenty of salt and pepper. Set a heavy frying pan or ridged griddle pan over a high heat and, when it’s smoking hot, add the steaks. Sear for 2–3 minutes each side for rare to medium-rare – longer if you like them well done. Remove from the pan and leave to rest on a chopping board.
To serve, cut a big cross in the top of each spud and press gently on the sides to open it up. Add a big knob of butter and season with plenty of salt and pepper. Pile the fried onions and mushrooms on top. Cut the warm steaks into thin slices and arrange on top of the onions and mushrooms. Serve immediately with lashings of mustard, horseradish sauce, Worcestershire sauce or béarnaise sauce, or treat yourself to a combo of all four!
