Categories: Beef,Oil,Onion,Potato,Tasty Soup,Tomato

Peppered steak crisp potato salad

August 31st, 2010
    Ingredients
  • 640g coliban (washed)
  • potatoes, quartered
  • Olive oil spray
  • 2 ripe tomatoes
  • 1/2 small red onion, thinly sliced
  • 1 bunch rocket, ends trimmed, washed, dried, torn
  • 1/3 cup finely shredded fresh basil
  • 600g beef rump steak, excess fat trimmed
  • Freshly ground black pepper
  • 2 tsp balsamic vinegar
  • 2 tsp extra virgin olive oil

Method
Preheat oven to 200°C. Place potato in a cooking pan and spray with olive oil spray. Gently toss to coat. Bake in oven, tossing occasionally, for 45-55 minutes or until golden brown and tender. Set aside for 10 minutes to cool.
Meanwhile, cut each tomato into 8 wedges. Place tomato, onion, rocket and basil in a bowl and toss to combine.
Heat a heavy-based frying pan over medium-high heat. Spray both sides of steaks with olive oil spray and season to taste with pepper. Cook steaks for 4 minutes each side for medium-rare or until bakeed to your liking. Transfer to a plate and set aside for 5 minutes to rest. Thinly slice across the grain.
Drizzle salad with vinegar and oil. Add the potato and steak and toss to combine. Divide among plates to serve.

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