Steak & Roasted Potatoes with Herb Vinaigrette
![Dan Churchill](https://cdn.centr.com/content/6000/5538/images/square3x-dc-planner-author-image-v2.jpg)
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 kipfler 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 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.
Heat a BBQ 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)
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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