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Steak with Mary's bloody tomato relish


  • Whisk ¼ cup oil with the rosemary, lemon juice and seasonings in a large bowl. Then toss in the steaks until well coated and refrigerate for 20-30 mins. When ready, cook on a preheated ridged grill or BBQ to the desired degree.
  • While the steaks are marinating, cook the potatoes in a large pot of lightly salted, boiling water until almost tender. Then drain well, cut in half and cook alongside the steaks until crispy, cut side down first, turning now and again.
  • To make the relish, combine the tomatoes with the coriander, horseradish, Worcestershire, Tabasco, a splash of olive oil, salt and pepper. Taste for seasonings.
  • Serve the steaks on individual plates with a good spoonful of the relish on top and the potatoes sprinkled with salt alongside.


  • olive oil
  • 2 tbsp chopped fresh rosemary needles
  • juice of ½-1 lemon
  • sea salt & freshly ground pepper
  • 4 x 200 gm steaks
  • 16-20 chats (baby potatoes), scrubbed well
  • 1 punnet cherry tomatoes, quartered & then halved crossways
  • 1 tbsp chopped fresh coriander
  • 2 tbsp creamed horseradish
  • a splash of Worcestershire sauce
  • Tabasco to taste

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm