The next installment of foodie and TV star Sarah Graham’s recipes for the newly launched categories on UCOOK e-food site…

Steak with Thyme Butter and Hasselback Potatoes

Serves 2

Active cooking time: 10 min

Inactive cooking time: 35 min

Ingredient Portion for 1 Portion for 2 Portion for 3/4
Steak (one portion = 150 g) 1 whole 2 whole 3/4 whole
Potato 1 whole 1 whole 1 whole
Garlic clove, minced 1 whole 1 whole 2 whole
Oregano / thyme 2 g 2 g 4 g
Baby spinach and watercress 20 g 40 g 80 g
Parmesan, whole 5 g 10 g 20 g
Mixed seeds, toasted 5 g 10 g 20 g
Salad options:

Baby cucumber


Raddish for added crunch

Blanched asparagus



5 g fennel

15 g radish

30 g



10 g fennel

30 g radish

50 g



20 g fennel

50 g radish

80 g

Lemon for dressing ½ lemon ½ lemon 1 lemon
Salt and freshly ground black pepper To taste To taste To taste


Sarah’s note:

  • Assuming 1 potato and 1 steak per person
  • Garlic, herbs, mixed leaves, parmesan and mixed seeds divided by 2 for smaller portion, multiplied by 2 for larger portion

What to do

Preheat oven to 190 degrees Celsius. Hasselback the potatoes as follows: Cut slits into the potato (about 2/3 of the way through), stopping just before you cut through so that the slices stay connected at the bottom of the potato. Space the slices about 1/2 cm apart. Place in a baking dish, season with salt and pepper and a drizzle of olive oil and place in the oven for 45 minutes. Prepare your herb butter by mixing the ingredients together in a small bowl and mixing well. Set aside. Prepare your green salad and season the steaks. Cook the steaks for about 10 minutes (when the potatoes are cooked through and just starting to turn golden), adding in half the herb butter to baste them for the last minute of cooking. Add remaining herb butter to the potatoes for their last few minutes.

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By: Sarah Graham. Source and image: UCOOK