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Peppered steak and crisp potato salad
Peppered steak and crisp potato salad
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Prep Time:
30 minutes
Cook Time:
65 minutes
Total Time:
95 minutes
Try a hearty steak and crispy potato salad that's both satisfying and filling.
Ingredients:
  • 640g coliban (washed) potatoes, quartered
  • Olive oil spray
  • 2 ripe tomatoes
  • 1/2 small red onion, thinly sliced
  • 1 bunch rocket, ends trimmed, washed, dried, torn
  • 82.50 ml finely shredded fresh basil
  • 600g beef rump steak, excess fat trimmed
  • Freshly ground black pepper
  • 2 tsp balsamic vinegar
  • 9.20 gm extra virgin olive oil
Instructions:
  • - Preheat your oven to a toasty 200°C. - Pop your potatoes in a baking pan and give them a nice mist of olive oil spray. Gently mix them to make sure they're coated. - Bake them in the oven, giving them a toss every now and then, for 45-55 minutes until they're beautifully golden brown and tender. - Take them out of the oven and let them cool for 10 minutes before digging in.
  • Cut each tomato into 8 wedges and combine with onion, rocket, and basil in a bowl, tossing everything together.
  • Preheat a sturdy frying pan over medium-high heat. Spritz olive oil spray on both sides of the steaks and generously season with pepper. Sear the steaks for 4 minutes on each side for medium-rare or until done to your preference. Place them on a plate and let them rest for 5 minutes. Carve into thin slices against the grain before serving.
  • Drizzle the salad with a flavorful combination of vinegar and oil. Add the potatoes and steak, then toss everything together to perfectly mix the flavors. Serve by elegantly dividing the dish among individual plates.

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