Rare beef and roast potato stack
The best stack with the ultimate aioli
2
Serves
30 mins
Prep Time
30 mins
Cook Time
Recipe author
Fiona Hugues
Rare lean grass-fed New Zealand beef, hot crispy potatoes, and nutty aioli that packs a hot creamy bite is our idea of heaven at the end of a big day. Slow roasting tomatoes at this time of year intensifies them when they are sometimes lacking in flavour and makes them rich like sundried tomatoes but not as chewy. This recipe makes a great little canape to get your party started too. Top bite sized roast potato slices with a piece of beef, some slow roasted tomato and the horseradish aioli.
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Ingredients
220g Quality Mark lean blade (flat-iron) steaks
3 large Agria potatoes
i
cut into thick slices (around 12mm)
2-3 Tbsp white rice flour
A pinch of salt
A pinch of black pepper
3-5 tomatoes
i
1 Tbsp brown sugar
A drizzle of olive oil
1 small cos lettuce
Dressing
1/4 cup aioli
1/4 cup walnuts
1/4 cup creme fraiche
1 1/2 tsp, grated horseradish
Method
To make tomatoes
To bake potatoes
To mix dressing
To sear steak
To assemble and serve
1
Cut the tomatoes in half and lay on a baking sheet cut face up.
2
Sprinkle with the sugar and season generously with salt & pepper.
3
Place in a 100c oven and roast for 2-3 hours until shrivelled.
Nutrition Information per Serving (187g)
This recipe also works great as a canape. You can serve bite-sized roast potato slices with a piece of beef, some slow-roasted tomato and the horseradish aioli.
Energy
3033kJ (725 kcal)
Protein
40g
Total Fat
30g
Saturated Fat
7.7g
Carbs
70g
Dietary Fibre
g
Sodium
948mg
Iron
3.8mg
Zinc
4.3mg
Vitamin B12
2µg
