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@ihyt.sosa: #ucas #year13 #sixthform #alevels #StudyTips

sosa_studies
sosa_studies
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Sunday 28 September 2025 14:21:12 GMT
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...slayse
...slayse :
do u think a ucat of 2010 b1 a good ucat for Manchester
2025-09-28 19:40:53
8
jadaliae
jada lisa :
I’ve already sent my application to my school 🫣
2025-09-28 18:05:00
2
biney.moser8
biney.moser8 :
If you are contextual for imperial and UCL, do you automatically get flagged up on ucas? Or do you have to email them?
2025-09-28 14:49:11
3
jazzy.multani
. :
Hey would it be fine to apply to unis that want minimum 5 GCSEs at grade 5+ whilst i have only 4 in addition, or having extenuating circumstances during gcse period?
2025-09-29 19:18:49
2
rawanismm
🍉 :
do i need to put my ucat score in my ucat application or do unis get emailed it bc it’s an option in the education section but i don’t have a scooby doo
2025-09-29 15:09:27
0
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That sounds like a delicious, restaurant-style plate — a juicy T-bone steak with black pepper sauce, served with asparagus, sautéed vegetables, cherry tomatoes, and potato wedges or mash. Here’s a full breakdown you can cook at home 👇 ⸻ 🥩 T-Bone Steak with Black Pepper Sauce & Veg Sides 🕒 Total Time: ~45 minutes 🍽️ Serves: 2 ⸻ 🔪 Ingredients 🥩 For the Steak: • 2 T-bone steaks (300–400g each) • Salt & coarse black pepper (to taste) • 1 tbsp olive oil • 1 tbsp butter • 2 garlic cloves (smashed) • 2 sprigs thyme or rosemary (optional) 🫑 For the Sautéed Veggies: • 1 cup bell peppers (red/yellow), sliced • ½ cup zucchini or carrots, thin-sliced • ½ cup onions, sliced • 1 tbsp olive oil or butter • Pinch of salt, pepper, and chili flakes 🥔 For the Potatoes: • 2 medium potatoes, peeled & cut into wedges (or boiled for mash) • Salt, pepper, paprika (for wedges) • 1 tbsp olive oil or butter 🍅 For Asparagus & Tomatoes: • 6–8 asparagus spears, trimmed • 8–10 cherry tomatoes • Drizzle olive oil, salt, pepper 🫕 For Black Pepper Sauce: • 1 tbsp butter • 1 small onion, finely chopped • 2 cloves garlic, minced • 1 tbsp coarse black pepper • 1 tbsp soy sauce • 1 tbsp Worcestershire sauce • 1 tsp flour (optional) • ½ cup beef stock • ¼ cup cream (optional, for creamy version) • Salt to taste ⸻ 🍳 Instructions 1. Prep the T-Bone Steak • Bring to room temp. Pat dry, season with salt & pepper. • Heat skillet until smoking hot. Sear steak 2–3 min per side. • Add butter, garlic, herbs. Baste for extra flavor. • Finish in oven at 180°C (350°F) for 5–7 minutes for medium rare. • Rest 5–10 min before slicing. ⸻ 2. Cook Potatoes • For wedges: Toss in oil, salt, pepper, paprika. Roast at 200°C (400°F) for 30 min. • For mash: Boil, then mash with butter, cream/milk, and salt. ⸻ 3. Sauté Veggies • Heat oil in pan, add onions and peppers. • Add zucchini or carrots. Stir fry on medium-high for 4–5 min. Season. ⸻ 4. Grill Asparagus & Tomatoes • Toss in olive oil, salt, and pepper. • Grill or roast for 10–12 minutes until charred and tender. ⸻ 5. Make Black Pepper Sauce • Sauté onions and garlic in butter until soft. • Add black pepper, soy, Worcestershire. Stir. • Add flour (if thickening), pour in beef stock. Simmer 5 min. • Stir in cream (if using) and adjust salt. ⸻ 🍽️ Plating Suggestion • Place steak slightly off-center • Spoon black pepper sauce over or beside the steak • Arrange potato, sautéed veg, asparagus, and cherry tomatoes on the side • Garnish with fresh herbs or microgreens
That sounds like a delicious, restaurant-style plate — a juicy T-bone steak with black pepper sauce, served with asparagus, sautéed vegetables, cherry tomatoes, and potato wedges or mash. Here’s a full breakdown you can cook at home 👇 ⸻ 🥩 T-Bone Steak with Black Pepper Sauce & Veg Sides 🕒 Total Time: ~45 minutes 🍽️ Serves: 2 ⸻ 🔪 Ingredients 🥩 For the Steak: • 2 T-bone steaks (300–400g each) • Salt & coarse black pepper (to taste) • 1 tbsp olive oil • 1 tbsp butter • 2 garlic cloves (smashed) • 2 sprigs thyme or rosemary (optional) 🫑 For the Sautéed Veggies: • 1 cup bell peppers (red/yellow), sliced • ½ cup zucchini or carrots, thin-sliced • ½ cup onions, sliced • 1 tbsp olive oil or butter • Pinch of salt, pepper, and chili flakes 🥔 For the Potatoes: • 2 medium potatoes, peeled & cut into wedges (or boiled for mash) • Salt, pepper, paprika (for wedges) • 1 tbsp olive oil or butter 🍅 For Asparagus & Tomatoes: • 6–8 asparagus spears, trimmed • 8–10 cherry tomatoes • Drizzle olive oil, salt, pepper 🫕 For Black Pepper Sauce: • 1 tbsp butter • 1 small onion, finely chopped • 2 cloves garlic, minced • 1 tbsp coarse black pepper • 1 tbsp soy sauce • 1 tbsp Worcestershire sauce • 1 tsp flour (optional) • ½ cup beef stock • ¼ cup cream (optional, for creamy version) • Salt to taste ⸻ 🍳 Instructions 1. Prep the T-Bone Steak • Bring to room temp. Pat dry, season with salt & pepper. • Heat skillet until smoking hot. Sear steak 2–3 min per side. • Add butter, garlic, herbs. Baste for extra flavor. • Finish in oven at 180°C (350°F) for 5–7 minutes for medium rare. • Rest 5–10 min before slicing. ⸻ 2. Cook Potatoes • For wedges: Toss in oil, salt, pepper, paprika. Roast at 200°C (400°F) for 30 min. • For mash: Boil, then mash with butter, cream/milk, and salt. ⸻ 3. Sauté Veggies • Heat oil in pan, add onions and peppers. • Add zucchini or carrots. Stir fry on medium-high for 4–5 min. Season. ⸻ 4. Grill Asparagus & Tomatoes • Toss in olive oil, salt, and pepper. • Grill or roast for 10–12 minutes until charred and tender. ⸻ 5. Make Black Pepper Sauce • Sauté onions and garlic in butter until soft. • Add black pepper, soy, Worcestershire. Stir. • Add flour (if thickening), pour in beef stock. Simmer 5 min. • Stir in cream (if using) and adjust salt. ⸻ 🍽️ Plating Suggestion • Place steak slightly off-center • Spoon black pepper sauce over or beside the steak • Arrange potato, sautéed veg, asparagus, and cherry tomatoes on the side • Garnish with fresh herbs or microgreens

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