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Rosemary Seared Steak and Warm Potato Salad

Warm and Herby Seared Steak Recipe

4

Serves

20 mins

Prep Time

15 mins

Cook Time

Sophie Gray

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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Beef,

Family Favourites,

Everyday,

Lunch,

Dinner,

Ingredients

Beef

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500g Quality Mark rump steaks

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2 sprigs, chopped fresh rosemary

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3 garlic cloves

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1/2 tbsp peppercorns

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1/2 tsp salt

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1/2 tbsp olive oil

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1/2 cup red wine

Potato salad

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700g new potatoes

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3 tbsp cider vinegar

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5 tbsp olive oil

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1 tsp brown sugar

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1 tsp dijon mustard

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1/2, sliced onions

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1/2, sliced red capsicum

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lettuce

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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.

More info

Nutrition Information per Serving (307g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

1464 (349)kJ

Protein

24.3g

Total Fat

16.6g

Saturated Fat

2.9g

Carbs

19.7g

Sugars

1.8g

Sodium

241mg

Iron*

3.9mg

* Percentage of recommended daily intake (Aust/NZ)

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