Rosemary Seared Steak and Warm Potato Salad
Warm and Herby Seared Steak Recipe
4
Serves
20 mins
Prep Time
15 mins
Cook Time
Recipe author
Sophie Gray
This substantial salad teams fragrant rosemary and garlic with a tangy mustard and sweet cider vinaigrette potato salad, and fresh greens. The sweetish dressing contrasts well with the herby beef. This is a real ‘blokes’ salad’ – meat and potatoes and it’s easy. What’s not to like!
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High Iron
Ingredients
Beef
500g Quality Mark rump steaks
2 sprigs, chopped fresh rosemary
3 garlic cloves
1/2 Tbsp peppercorns
1/2 tsp salt
1/2 Tbsp olive oil
1/2 cup red wine
Potato salad
700g new potatoes
3 Tbsp cider vinegar
5 Tbsp olive oil
1 tsp brown sugar
1 tsp Dijon mustard
1/2, sliced red onions
1/2, sliced red capsicums
lettuce
A handful of snow peas
Method
To Marinade
To Make Salad
To Finish and Serve
1
Finely chop the rosemary, crush the garlic, and crush the peppercorns with the back of a spoon then mix together with the salt and oil.
2
Rub the paste over both sides of the steak, place on a plate and cover with cling film.
3
Refrigerate for half an hour or longer if possible, turning once.
Nutrition Information per Serving (307g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
1464 kJ (349 kcal)
Protein
24.3g
Total Fat
16.6g
Saturated Fat
2.9g
Carbs
19.7g
Sugars
1.8g
Sodium
241mg
Iron*
3.9mg
* Percentage of recommended daily intake (Aust/NZ)
