Potatoes become flavorful if cooked first in boiling salted water before adding it in the dish. Your kids will not leave it on their plates uneaten if you do this.
Grilled Steaks with Saffron Potatoes and Roast Tomatoes
8 Plum tomatoes, halved
1 Small onion, peeled and finely chopped
4 Boneless sirloin steaks, each weighing 8 oz
1 teaspoon Caster sugar
2 teaspoon Balsamic vinegar
2 tablespoon Olive oil
2 tablespoon Freshly chopped parsley
3 oz Butter
1 1/2 lb New potatoes, halved
1/2 pint Vegetable or beef stock
Few strands of saffron
Salt and freshly ground black pepper
Cook the potatoes in boiling salted water for 8 minutes and drain well. Return the potatoes to the saucepan along with the saffron, stock, onion and 1 oz of the butter. Season to taste with salt and pepper and simmer uncovered for 10 minutes until the potatoes are tender.
Meanwhile, preheat the grill to medium. Mix together the vinegar, olive oil, sugar and seasoning. Arrange the tomatoes outside in a foil-lined grill pan and drizzle over the dressing. Grill for 12-15 minutes, toasting occasionally, until tender.
Melt the remaining butter in a frying pan. Add the steaks and cook for 4-8 minutes to taste and depending on thickness.
Arrange the potatoes and tomatoes in the center of four serving plates. Top with the steaks along with any pan juices. Sprinkle over the parsley and serve immediately.
Grilled Steaks with Saffron Potatoes and Roast Tomatoes taste better if topped with the juices or sauces from the cooking mixture.