Beef Steak with Lemon Feta Potatoes
Ready in 20 minutes
• Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, May 13, 2018.
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, May 13, 2018.
Keep potatoes plain for less adventurous foodies. Omit peas for those foodies who aren’t keen on them.
Ingredients
Potatoes
- 600g diced potatoes
- 1 block feta cheese
- 1 tsp wholegrain mustard
- Zest of ½ lemon
- 2-3 Tbsp mayonnaise
- ½ tsp salt
Beef Steak
- 1 pack beef rump steaks (at room temperature)
Salad
- 1 carrot
- 1 baby cos lettuce
- 1 cup frozen peas
- ⅓ bag baby spinach
- 1 sachet honey mustard dressing
Steps
-
Bring a full kettle to the boil. Bring a small pot of salted water to the boil. Zest lemon.
-
Place potatoes in a medium pot and cover with boiling water. Cook for 10-12 minutes, until very soft. Drain and mash with feta, mustard, lemon, mayonnaise and salt until smooth. Season to taste and cover to keep warm.
-
While potatoes cook, pat steak dry and season with salt. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook steak for about 2 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside, covered, to rest for 5 minutes, before slicing thickly against the grain.
-
While steak rests, peel carrot into ribbons and separate lettuce leaves, set aside. Cook peas in small pot of boiling water for about 2 minutes, until bright green and tender. Drain, rinse under cold water and drain well. Place all salad ingredients in a bowl and toss to combine and season to taste.
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To serve, divide lemon feta potatoes, beef steak and salad between plates.
Nutritional Information
Energy |
2415 kj 577 kcal |
---|---|
Protein | 38.2g |
Carbohydrate | 28.2g |
Fat | 34.3g |