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Rare beef and roast potato stack

The best stack with the ultimate aioli

2

Serves

30 mins

Prep Time

30 mins

Cook Time

Fiona Hugues

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

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220g Quality Mark lean blade (flat-iron) steaks

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3 large Agria potatoes

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cut into thick slices (around 12mm)

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2-3 Tbsp white rice flour

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A pinch of salt

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A pinch of black pepper

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3-5 tomatoes

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1 Tbsp brown sugar

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A drizzle of olive oil

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1 small cos lettuce

Dressing

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1/4 cup aioli

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1/4 cup walnuts

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1/4 cup creme fraiche

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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