Rare beef and roast potato stack
The best stack with the ultimate aioli
Serves
2
Prep Time
30 mins
Cook Time
30 mins
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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ShareIngredients
220g Quality Mark lean blade (flat-iron) steaks
3 large Agria potatoesi
cut into thick slices (around 12mm)2-3 Tbsp white rice flour
A pinch of salt
A pinch of black pepper
3-5 tomatoesi
1 Tbsp brown sugar
A drizzle of olive oil
1 small cos lettuce
1/4 cup aioli
1/4 cup walnuts
1/4 cup creme fraiche
1 1/2 tsp, grated horseradish
Method
Cut the tomatoes in half and lay on a baking sheet cut face up.
Sprinkle with the sugar and season generously with salt & pepper.
Place in a 100c oven and roast for 2-3 hours until shrivelled.
Place the cut potato slices in a bag with the rice flour and shake to coat.
Lay them on a lined baking tray, season and drizzle with olive oil.
Bake at 200c for 20-30 minutes turning once until they are golden and tender when pricked with a sharp knife.
In a small bowl, stir together the aioli, crème fresh, horseradish and most of the walnuts (set a few aside for garnish).
Unpack the flat iron steaks, season them with salt and pepper and allow them to sit 10 minutes.
Over medium heat cook them in a heavy pan in a little olive oil for 3 minutes each side for medium-rare.
Set aside to rest 5 minutes before slicing.
Arrange the roasted spud slices with sliced beef and the roasted tomatoes and a lettuce leaf or two.
Top with an overly generous spoon full of the dressing.
Place the rest of the dressing in a bowl on the side.
Serve with crusty bread and a refreshing beverage.
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.
