Name: Steak with speedy 'roast' potato salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Ingredients: 260g jar chargilled capsicum in oil; 1kg large cream delight potatoes, boiled, roughly chopped (see notes); 1 red onion, cut into wedges; 225g jar antipasto, drained; 40.00 ml drained capers; 4 (150g each) beef rump steaks; 82.50 ml chopped fresh flat-leaf parsley leaves; 62.50 ml chopped fresh dill sprigs; Salad leaves, to serve; Lemon wedges, to serve

Steak with speedy 'roast' potato salad

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Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
30 minutes

Quick and easy steak and potato recipe for stress-free weeknight dinners.

Ingredients:

260g jar chargilled capsicum in oil
1kg large cream delight potatoes, boiled, roughly chopped (see notes)
1 red onion, cut into wedges
225g jar antipasto, drained
40.00 ml drained capers
4 (150g each) beef rump steaks
82.50 ml chopped fresh flat-leaf parsley leaves
62.50 ml chopped fresh dill sprigs
Salad leaves, to serve
Lemon wedges, to serve

Instructions:

Separate the capsicum from the oil, saving 1/4 cup of the marinade. Give the capsicum a quick chop.
In a large frying pan over medium-high heat, heat the reserved oil. Add the potato, capsicum, and onion, cooking and turning for 5 to 6 minutes until they are browned all over. Then, add the antipasto and capers, tossing and cooking for an additional 2 minutes until heated through.
Season steaks generously with salt and pepper, then grill over high heat for 3 minutes on each side for a perfect medium doneness. Place the steaks on a plate, loosely cover with foil, and let them rest for 5 minutes before serving.
Combine parsley and dill with the potato mixture, toss gently, and serve alongside the steak with salad leaves and lemon wedges.

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