Kiwi Style Steak & Chips with Béarnaise Sauce

Kiwi Style Steak & Chips with Béarnaise Sauce

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, February 11, 2018.
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Keep salad ingredients separate for fussier foodies. Serve Béarnaise on the side.

Ingredients

Kumara Wedges

  • 600g kumara, cut into 1cm wedges

Beef Rump Steaks

  • 550g beef rump steaks (at room temperature)

Salad

  • 1 courgette
  • 1/2 cos lettuce
  • ½ punnet cherry tomatoes
  • 1 tablespoon olive oil
  • Juice of ½ lemon

To Serve

  • 100g Béarnaise sauce

Steps

  1. Preheat oven to 220°C. Line an oven tray with baking paper. Preheat BBQ hot plate or grill to high (if using). Prepare kumara. Toss kumara on prepared tray with a drizzle of oil and season. Bake for about 20 minutes, until tender. Turn once during cooking.
  2. Heat a drizzle of oil in a large fry-pan on high heat, or use BBQ. Pat beef dry and season.
  3. Cook beef for 2–3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside, covered, to rest for 2–3 minutes before slicing against the grain.
  4. Grate courgette; thinly slice lettuce; cut cherry tomatoes in half.
  5. Place courgette, lettuce and tomatoes in a medium bowl. Just before serving, add olive oil and lemon juice and toss just before serving. Season to taste.
  6. To serve, divide kumara wedges and salad between plates and top with slices of beef rump steaks and a dollop of Béarnaise sauce

Nutritional Information

Energy 2282 kj
545 kcal
Protein 29.2g
Carbohydrate 35.6g
Fat 31.0g