Steak & Roasted Potatoes with Herb Vinaigrette
PREP 25 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 fingerling potatoes cut in half lengthways
1 spray olive oil
2 sprigs of fresh rosemary leaves picked & chopped
salt & pepper, to taste
300g beef steak
2 cups (60g) mixed salad leaves
1 carrot (medium) shaved into ribbons
Vinaigrette
1 tsp olive oil
2 tsp red wine vinegar
1⁄4 bunch of fresh flat leaf parsley (5 oz bunch) 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 430°F/fan-forced 400°F and line a baking sheet with baking paper.
Toss potatoes with half of the oil, rosemary leaves and season with salt and pepper. Spread on baking sheet 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.
Heat a BBQ grill or griddle 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 flavor.
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)
1776 kJ / 424 cals
Protein
38.5 g
Fat
17.4 g
Sat. Fat
6.2 g
Carbs
23.7 g
Sugar
5.4 g
Fiber
7.3 g
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