Rosemary Seared Steak and Warm Potato Salad
larger imageMove mouse over the image to magnify

Rosemary Seared Steak and Warm Potato Salad

( rating - rate this 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!
<b>Prep:</b> 20 mins Prep: 20 mins
<b>Cook:</b> 15 mins Cook: 15 mins
Serves Serves
Source of iron Source of iron
Low Sodium Low Sodium
Comment print


  • 500g Quality Mark rump steak trimmed of fat
  • 2 tablespoons rosemary sprigs
  • 3 fat cloves garlic
  • ½ tablespoon peppercorns
  • ½ teaspoon salt
  • ½ 2 tablespoon oil
  • ½ cup red wine

Potato Salad

  • 700g gourmet or baby new potatoes cut in even-sized pieces
  • 3 tablespoons cider vinegar
  • 5 tablespoon olive oil
  • 1 teaspoon brown sugar
  • 1 teaspoon Dijon mustard
  • ½ red onion, sliced
  • ½ red capsicum, sliced
  • Bag of mixed baby leaves
  • Handful of snow peas sliced – plus any salady bits you wish


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.

For the Potato Salad

Cover the potatoes with cold salted water and bring to the boil. Boil until tender. While the potatoes are cooking, prepare the dressing by combining the cider vinegar, second measure of oil, brown sugar and Dijon mustard. Mix well.

Drain the potatoes and allow them to dry, then while still warm add the sliced red onion and the prepared dressing, tossing well. Slice the other salad vegetables.

To Finish and Serve

Heat a heavy-based frying pan to its highest temperature and add the steak. Cook on high for approx. 4 minutes each side (for medium rare).

In the final minute add the wine and continue to cook, turning the steak once. Remove the steak and rest for a minute or two before slicing thinly on the diagonal.

Simmer the wine for a minute or two more, until the liquid has reduced and thickened.

Arrange the lettuce or salad leaves on a platter, layer on the dressed potatoes (warm or cold), add the other salad vegetables then layer on the sliced beef.

Drizzle with the remaining pan juices.
  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 307g
Energy kJ (kcal) 1464 (349)
Protein (g) 24.3
Fat (g) 16.6
Saturated (g)
Carbohydrate (g) 19.7
Sugars (g)
Sodium (mg) 241
Iron (mg) 3.9
Zinc (mg) 4.1
Vitamin B12 (ug) 3.2
Vitamin D (ug) N/A
Selenium (ug) 4.5
  • Cooking the steak to medium rare will ensure it stays juicy and tender.

You may also like these recipes...

Mexican Steak Fiesta with Garlic Capsicum Sauce
Serves: 4
Prep: 15 mins
Cook: 20 mins
Suitable Cuts: Sirloin Steaks, Rump Steaks
Seared Steak with Summer Spaghetti
Serves: 4-5
Prep: 15 mins
Cook: 15 mins
Suitable Cuts: Sirloin Steak, Eye Fillet, Scotch Fillet
Vietnamese Beef & Noodle Salad
Serves: 4-6
Prep: 15 mins
Cook: 10 mins
Suitable Cuts: Rump Steak, Scotch Fillet Steak, Sirloin Steak
Balsamic Glazed Lamb Chops
Serves: 4
Prep: 5 mins
Cook: 25 mins
Suitable Cuts: Mid Loin Chops, Cutlets, Leg Steaks




PO BOX 33 648
facebook twitterpinterestinstagram