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!
Rate this recipe
Share
Ingredients
Beef
500g Quality Mark rump steaks
2 sprigs fresh rosemary
3 garlic cloves
peeled
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 red onion
sliced
1 red capsicum
seeds removed and sliced
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.
Start Timer
Nutrition Information per Serving (485g)
This nutrition analysis is based on 4 serves.
Energy
2449kJ (585 kcal)
Protein
33.8g
Total Fat
33.7g
Saturated Fat
6.9g
Carbs
28.4g
Dietary Fibre
5.3g
Sodium
339mg
Iron
5.2mg
Zinc
5.4mg
Vitamin B12
1.6µg
