Steak & Roasted Potatoes with Herb Vinaigrette
PREP 15 MIN•COOK 25 MIN
Want to make an epic dinner to impress that special someone? Dan’s got you covered. To serve up the perfect steak, let it sit for 5 minutes before plating – this holds in the juices for extra flavor.
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Number of servings
2
400g kipfler potatoes cut in half lengthways
1 tsp olive oil
2 sprigs of fresh rosemary leaves picked & chopped
salt & pepper, to taste
250g beef steak
2 cups (60g) mixed salad leaves
1 carrot (medium) shaved into ribbons
Vinaigrette
2 tsp olive oil
2 tsp red wine vinegar
1⁄4 bunch of fresh flat leaf parsley chopped
1 sprig of fresh rosemary leaves stripped & chopped
4 sprigs of dill chopped
2 garlic cloves crushed
salt & pepper, to taste
Preheat oven to 220°C/fan 200°C/gas 7 and line a baking tray with baking paper.
Toss potatoes with half of the oil, rosemary leaves and season with salt and pepper. Spread on tray and bake for 20-25 minutes.
Season steaks all over with salt and rest for 15 minutes. Then drizzle both sides with remaining oil and season with pepper.
Meanwhile, heat a grill or grill pan on high heat. Grill steaks, turning every 15 seconds for about 4 minutes, or until cooked to your liking.
Allow steaks to rest for at least 5-10 minutes to lock in flavour.
For the vinaigrette, combine olive oil, red wine vinegar, herbs, garlic, salt and pepper in a bowl or jar. Shake or stir well to combine
Divide potatoes and leaves tossed with carrot between plates, add steak and drizzle with dressing to serve.
Energy (kJ)
1765 kJ / 422 cals
Protein
33.1 g
Fat
19.6 g
Sat. Fat
6 g
Carbs
23.7 g
Sugar
5.4 g
Fiber
7.3 g
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