Weekdays 10am-12:30pm ITV

Dermot's kitchen takeover!

He’s stepping in the kitchen for the first time to share a recipe he picked up in LA, and it’s become a favourite of the O’Leary household. It’s Dermot’s Carne Asada - steak with potato salad. Good luck Dermot! 

Carne Asada with potato salad

Serves 4


For the dried spice mix (coffee rub) *mixed together and stored in an airtight container

40g / ½ cup finely ground dark roast coffee 

60g / ½ cup smoked paprika 

80g / ½ cup kosher salt 

4 tbsp dark brown sugar 

2 tbsp granulated garlic 

1 tbsp ground cumin 

1 tsp cayenne pepper 

For the rub

2 dried chipotle chilli 

2 tbsp red wine vinegar 

Zest and juice 1 lime 

1 tomato, roughly chopped 

2 cloves garlic, chopped 

1 tbsp brown sugar 

40g / ¼ cup dried spice rub (coffee rub as above) 

½ cup fresh coriander, chopped 

For the steak 

1kg flank steak

For the potato salad

Half a white onion, very finely chopped

1 large clove garlic, very finely minced

3-4 tbsp mayonnaise

750g new or salad potatoes, cooked until tender and then cooled

1-2 tbsp chopped fresh parsley

White pepper and salt, to season


1. To make the rub, bring the toasted chillies, vinegar and ½ cup water to the boil in a small saucepan over a medium heat. Continue to simmer for 5 minutes. 

2. Transfer to a bowl and cover with cling film so the chillies steam. Once cool, place the chilli into a blender along with the lime juice and zest, and blend on a low speed until the mixture is smooth. Add the tomato, garlic, brown sugar, spice rub and coriander then puree until the mixture is the consistency of a paste, adding water if needed. 

3. Transfer the rub to a large bowl or freezer bag, add the steak and massage to coat. Place it into the fridge to marinate for at least two hours or overnight. 

4. To cook the steak, remove the steak from the marinade, season with salt and pepper and then place on a hot, well oiled grill pan. Grill for about 5-8 minutes on each side, depending on how well done you like your steak. Allow to rest for 10 minutes. 

5. To make the potato salad, mix together the onion, garlic and mayonnaise in a large bowl.

6. Add the cooked and cooled potatoes and mix well, then add the parsley and season well, before mixing again.

7. Carve the steak across the grain of the meat, into wide diagonal slices and serve with the potato salad.

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