Herbed Steak with Crispy Potatoes

Herbed Steak with Crispy Potatoes | Nadia Felsch

Herbed Steak with Crispy Potatoes
Prep time
Cook time
Total time
yield: 4
  • 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
  1. Preheat the oven to 175 degrees Celsius (electric)
  2. Wash well and chop the potatoes into quarters
  3. Add olive oil, salt and pepper to season
  4. Bake for 20 minutes in a tray, shake and bake for another 20 minutes
  5. Whilst potatoes are baking, finely chop chilli and herbs on a large board
  6. Season with salt, pepper & set aside
  7. Bring steaks to room temperature, coat with olive oil
  8. Heat a griddle or fry pan on medium-high heat
  9. Once hot, add steaks and cook for a few minutes each side
  10. Rest as required
  11. Coat rocket in oil & balsamic vinegar
  12. Coat steaks in herb and chilli mix, squeeze lemon juice over, a drizzle of oil and slice
  13. Serve with crispy potatoes and dressed rocket
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!

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