Herbed Steak with Crispy Potatoes
Prep time
Cook time
Total time
Author: Nadia Felsch
yield: 4
Ingredients
- 16 small cocktail potatoes
- Olive oil, to cook
- Salt and pepper, to season
- ½ long fresh chilli, seeds removed
- ½ bunch fresh mint, leaves picked
- ½ bunch parsley, leaves picked
- 600g eye fillet or rump steak
- Handful rocket
- Balsamic vinegar
- 1 lemon
Instructions
- Preheat the oven to 175 degrees Celsius (electric)
- Wash well and chop the potatoes into quarters
- Add olive oil, salt and pepper to season
- Bake for 20 minutes in a tray, shake and bake for another 20 minutes
- Whilst potatoes are baking, finely chop chilli and herbs on a large board
- Season with salt, pepper & set aside
- Bring steaks to room temperature, coat with olive oil
- Heat a griddle or fry pan on medium-high heat
- Once hot, add steaks and cook for a few minutes each side
- Rest as required
- Coat rocket in oil & balsamic vinegar
- Coat steaks in herb and chilli mix, squeeze lemon juice over, a drizzle of oil and slice
- Serve with crispy potatoes and dressed rocket
Notes
As simple as putting the potatoes on and walking away.
If you can't find small cocktail potatoes, use a regular variety and cut into small pieces.
Leave the chilli out if you need to and enjoy a simple and delicious meal - steak with a fresh twist!
If you can't find small cocktail potatoes, use a regular variety and cut into small pieces.
Leave the chilli out if you need to and enjoy a simple and delicious meal - steak with a fresh twist!
