Salt Block Steak With Rosemary Potatoes & Watercress

Beware, once tried there is no going back … If hot enough, the block immediately seals in the deep and sweet flavour of the steak, but also gives enough of a salt crust to cut into its richness, without being really salty to taste. Simple, but true, the result is an astonishing melting of flavours. The partnership of beef and potato is monumentally important, practically a national icon, but here the subtle, salty edge also make the potatoes’ sweetness particularly delectable. Ingredients you will need: -1 x Salthouse Himalayan Salt Block -Pepper mongers Tellicherry Black Pepper -2 x Ribeye steaks -Olive oil -4–5 Jersey Royal potatoes -Fresh rosemary -Watercress -Block preparation, Slowly pre-heat a tempered salt block to your required temperature -Steak -Drizzle some olive oil over the ribeye steaks -Add a sprinkling of Peppermongers Tellicherry Black Pepper -Cook over a preheated salt block -Potatoes -Brush salt block with olive oil -Slice a handful of new potatoes -Fry until crisp on both sides -Sprinkle with chopped rosemary -Serve with a dressed watercress salad Here at Weschenfelder's we stock 2 sizes of Himalayan Salt Blocks: Himalayan Salt Block - Rectangle & Himalayan Salt Block - Square

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