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Rosemary Seared Steak and Warm Potato Salad

Warm and Herby Seared Steak Recipe

4

Serves

20 mins

Prep Time

15 mins

Cook Time

Sophie Gray

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

High Protein

Dairy Free

Ingredients

Beef

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500g Quality Mark rump steaks

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2 sprigs fresh rosemary

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3 garlic cloves

peeled

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1/2 Tbsp peppercorns

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1/2 tsp salt

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1/2 Tbsp olive oil

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1/2 cup red wine

Potato salad

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700g new potatoes

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3 Tbsp cider vinegar

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5 Tbsp olive oil

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1 tsp brown sugar

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1 tsp Dijon mustard

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1/2 red onions

sliced

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1 red capsicum

seeds removed and sliced

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lettuce

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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.

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Nutrition Information per Serving (485g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

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Energy

2449 kJ (585 kcal)

Protein

33.8g

Total Fat

33.7g

Saturated Fat

6.9g

Carbs

28.4g

Sugars

6.3g

Sodium

339mg

Iron*

5.2mg

* Percentage of recommended daily intake (Aust/NZ)