Pan Seared Steak With Vegetable Gratin And Potato Wedges - cooking recipe

Ingredients

1 1/3 lbs frozen potato wedges
1 1/3 lbs frozen chunky mixed vegetables
2/3 cup milk
Pinch None ground nutmeg
1 tbsp cornstarch
1 1/3 cups cheddar cheese, shredded
2 tbsp olive oil
2 None onions, peeled and sliced
4 None sirloin steaks (about 6 oz each), trimmed
None None ketchup, to serve (optional)

Preparation

Cook the potato wedges according to the packet instructions.
Place the vegetables in a small saucepan and cover with 1 cup of water. Bring to a boil. Reduce the heat and simmer for 3 mins. Drain, reserving the liquid.
Heat 1/2 cup of the reserved liquid in a saucepan with the milk and nutmeg. Mix the cornstarch with 2 tbsp water to make a paste, add to the pan. Cook, stirring continuously, until the sauce has thickened. Stir in 1/3 of the cheese. Season to taste with salt and freshly ground pepper.
Divide the vegetables between four ovenproof dishes. Pour over the cheese sauce. Scatter over the remaining shredded cheese. Bake alongside the potato wedges 5 mins before the end of cooking time. Bake until the cheese is melted and golden.
Meanwhile, heat 1 tbsp of the oil in a frying pan, add the onion and fry for 2-3 mins until golden. Remove from the pan and keep warm.
Brush the steaks with the remaining oil. Add to the frying pan. Cook for 3 mins each side for medium (you will need to do this in batches). Serve with the onions, potato wedges, vegetables and ketchup (if using).