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Steak with balsamic glaze and warm potato salad
Steak with balsamic glaze and warm potato salad
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Whip up a romantic dinner with succulent steaks glazed in sweet balsamic sauce.
Ingredients:
  • 600g baby coliban potatoes, washed
  • 82.50 ml Dijonnaise (a Dijon-mayonnaise mix)
  • 4 x 200g beef scotch fillet steaks
  • 1 bunch chives, finely chopped
  • 40.00 ml thyme leaves, coarsely chopped
  • 20g butter
  • 80ml balsamic vinegar
  • 40.00 gm caster sugar
  • 80g baby rocket leaves
Instructions:
  • In a saucepan, simmer potatoes in cold water until tender. Drain, cool slightly, slice, and toss with Dijonnaise. Season with salt and pepper.
  • Season steaks generously with salt and pepper. Press steaks onto a plate of chives and thyme to coat evenly.
  • In a large heavy-based frying pan over medium-high heat, melt butter until sizzling. Sear steaks for 3 minutes on each side for a perfect medium-rare doneness or to your preferred level of doneness. Transfer steaks to a plate, cover with foil, and let them rest while you keep the pan drippings for later use.
  • Pour vinegar and sugar into the pan you set aside, then simmer over medium heat for about 1 minute until it transforms into a thick, syrupy sauce. Season with salt and pepper to your liking.
  • To present, layer warm potato salad on plates, add steaks and baby arugula on top, and finish with a drizzle of balsamic glaze.

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