Rosemary Seared Steak and Warm Potato Salad
Warm and Herby Seared Steak Recipe
4
Serves
20 mins
Prep Time
15 mins
Cook Time
Recipe author
Sophie Gray
This substantial salad teams fragrant rosemary and garlic with a tangy mustard and sweet cider vinaigrette potato salad, and fresh greens. The sweetish dressing contrasts well with the herby beef. This is a real ‘blokes’ salad’ – meat and potatoes and it’s easy. What’s not to like!
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High Iron
High Protein
Dairy Free
Ingredients
Beef
500g Quality Mark rump steaks
2 sprigs fresh rosemary
3 garlic cloves
peeled
1/2 Tbsp peppercorns
1/2 tsp salt
1/2 Tbsp olive oil
1/2 cup red wine
Potato salad
700g new potatoes
3 Tbsp cider vinegar
5 Tbsp olive oil
1 tsp brown sugar
1 tsp Dijon mustard
1/2 red onions
sliced
1 red capsicum
seeds removed and sliced
lettuce
A handful of snow peas
Method
To Marinade
To Make Salad
To Finish and Serve
1
Finely chop the rosemary, crush the garlic, and crush the peppercorns with the back of a spoon then mix together with the salt and oil.
2
Rub the paste over both sides of the steak, place on a plate and cover with cling film.
3
Refrigerate for half an hour or longer if possible, turning once.
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Nutrition Information per Serving (485g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
2449 kJ (585 kcal)
Protein
33.8g
Total Fat
33.7g
Saturated Fat
6.9g
Carbs
28.4g
Sugars
6.3g
Sodium
339mg
Iron*
5.2mg
* Percentage of recommended daily intake (Aust/NZ)
