Ingredients

400g fingerling potatoes cut in half lengthways

1 tsp olive oil

2 sprigs of fresh rosemary leaves picked & chopped

salt & pepper, to taste

250g beef steak

2 cups (60g) mixed salad leaves

1 medium carrot shaved into ribbons

Vinaigrette

2 tsp olive oil

2 tsp red wine vinegar

1⁄4 bunch of fresh continental parsley chopped

1 sprig of fresh rosemary leaves stripped & chopped

4 sprigs of dill chopped

2 garlic cloves crushed

salt & pepper, to taste

Method

1. Preheat oven to 220°C and line a baking tray with baking paper.

2. Toss potatoes with half of the oil, rosemary leaves and season with salt and pepper. Spread on tray and bake for 20-25 minutes.

3. Season steaks all over with salt and rest for 15 minutes. Then drizzle both sides with remaining oil and season with pepper.

4. Meanwhile, heat a grill or grill pan on high heat. Grill steaks, turning every 15 seconds for about 4 minutes, or until cooked to your liking.

5. Allow steaks to rest for at least 5-10 minutes to lock in flavour.

6. 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

7. Divide potatoes and leaves tossed with carrot between plates, add steak and drizzle with dressing to serve. 

Nutritional Information

Energy (kJ) 1777

Energy (cals) 425

Protein 33.3g

Fat 19.7g

Sat. Fat 6g

Carbs 24.4g

Sugar 5.3g

Fiber 6.6g