Rosemary Seared Steak and Warm Potato Salad
Warm and Herby Seared Steak Recipe
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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500g Quality Mark rump steaks
2 sprigs, chopped fresh rosemary
3 garlic cloves
1/2 tbsp peppercorns
1/2 tsp salt
1/2 tbsp olive oil
1/2 cup red wine
700g new potatoes
3 tbsp cider vinegar
5 tbsp olive oil
1 tsp brown sugar
1 tsp dijon mustard
1/2, sliced red onions
1/2, sliced red capsicum
A handful of snow peas
To Make Salad
To Finish and Serve
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.
Rub the paste over both sides of the steak, place on a plate and cover with cling film.
Refrigerate for half an hour or longer if possible, turning once.
Nutrition Information per Serving (307g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)