350g baby coliban (Chat) potatoes, thinly sliced (see note)
60ml (1/4 cup) olive oil
500g beef rump steak
1 tablespoon balsamic vinegar
2 bunches rocket, ends trimmed
1 treviso lettuce, leaves separated, washed, dried
1/2 red onion, halved, thinly sliced
45g (1/4 cup) semi-dried tomatoes, drained
60g goats cheese, crumbled
Step 1Preheat oven to 220°C. Line a large baking tray with non-stick baking paper. Combine the potato and 1 tablespoon of oil in a bowl. Season with salt and pepper. Place the potato, in a single layer, on the lined tray. Bake for 20 minutes or until the potato is golden and starts to crisp.
Step 2Meanwhile, preheat a chargrill or barbecue flat plate on high. Lightly brush both sides of the beef with a little of the remaining oil and season with salt and pepper. Cook for 3-4 minutes each side for medium-rare or until cooked to your liking. Transfer to a plate and cover loosely with foil. Set aside for 5 minutes to rest. Thinly slice the beef across the grain.
Step 3Place the vinegar and remaining oil in a small jug and whisk until well combined.Taste and season with salt and pepper. Place the potato, rocket, treviso, onion, tomatoes and half the dressing in a large bowl, and toss to combine. Divide the potato mixture among serving bowls. Top with the beef and the crumbled goats cheese. Drizzle over the remaining dressing to serve.
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
If Baby Coliban (Chat) potatoes are unavailable, use Golden Delight or Royal Blue potatoes.
Beef burritos with goats cheese: Omit vinegar and rocket. Replace the treviso with 1 baby cos lettuce. Reduce the oil to 30ml olive oil. Divide the lettuce, onion, tomato, beef, goats cheese and 1 avocado, halved, stone removed, peeled, coarsely chopped, among 4 large flour tortillas. Roll up to enclose the filling. Serve with the potato.
For the kids: Omit the onion and rocket. Replace the treviso with 1 baby cos lettuce. Replace the goats cheese with fresh ricotta.
- Author: Cynthia Black
- Image credit: Ian Wallace
- Publication: Australian Good Taste