Rare Beef & Roast Potato Stack with Horseradish Walnut Aioli
You Can't Go Wrong with a Roast Potato Stack
Rare lean grass-fed New Zealand beef, hot crispy potatoes, and nutty aioli that packs a hot creamy bite is my 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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220g Quality Mark lean blade (flat-iron) steaks
3 large Agria potatoes
cut into thick slices (around 12mm)
2-3 Tbsp white rice flour
A pinch of salt
A pinch of black pepper
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
To Make Tomatoes
To Bake Potatoes
To Mix Sauce
To Sear Steak
To Assemble and Serve
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.
Nutrition Information per Serving (187g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
3033 kJ (725 kcal)
* Percentage of recommended daily intake (Aust/NZ)