Beef Steak with Crushed Roast Potatoes
Ready in 30 minutes
• Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, December 10, 2017.
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, December 10, 2017.
The younger foodies will love the range of colour in this dish, so many colours to try!
Ingredients
Crushed Roast Potatoes
- 600g potatoes
- 1 clove garlic
- 1-2 tablespoons butter
Salad
- 1 capsicum
- ½ punnet cherry tomatoes
- 1 avocado
- Juice of ½ lemon
- 1 tablespoon olive oil
Beef Steak
- 550g beef rump steak (at room temperature)
- 1-2 teaspoons smoked chipotle salt (optional, adults)
Steps
-
Dice potatoes 2-3cm, toss with a little oil on prepared tray and season. Roast for about 20 minutes, until tender. Mince garlic. After 20 minutes, remove potatoes from oven and roughly smash on tray. Toss potatoes with garlic and butter and return to oven for about 10 minutes, until crispy. Season well.
-
While potatoes roast, prepare salad. Thinly slice capsicum; slice tomatoes in half; dice avocado 1-2cm. Add all to a medium bowl along with lemon juice and olive oil. Toss to combine and season to taste.
-
Heat a little oil in a large fry-pan on high heat. Pat beef dry and season (or if using chipotle salt, season only with this). Cook for 2-3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside to rest, covered, for 2-3 minutes before slicing thickly against the grain.
-
To serve, divide crushed roast potatoes, beef rump steak and salad between plates.
Nutritional Information
Energy |
2005 kj 479 kcal |
---|---|
Protein | 30.6g |
Carbohydrate | 22.8g |
Fat | 29.0g |