- 0:10 Prep
- 0:20 Cook
- 4 Servings
- Capable cooks
This steak and potato recipe takes just a few minutes to prepare, making mid-week meals a breeze.
Ingredients
- 260g jar chargilled capsicum in oil
- 1kg large cream delight potatoes, boiled, roughly chopped (see notes)
- 1 red onion, cut into wedges
- 225g jar antipasto, drained
- 2 tablespoons drained capers
- 4 (150g each) beef rump steaks
- 1/3 cup chopped fresh flat-leaf parsley leaves
- 1/4 cup chopped fresh dill sprigs
- Salad leaves, to serve
- Lemon wedges, to serve
Method
- Step 1Drain capsicum, reserving 1/4 cup marinating oil. Roughly chop capsicum.
- Step 2Heat reserved oil in a large frying an over medium-high heat. Add potato, capsicum and onion. Cook, turning, for 5 to 6 minutes or until browned all over. Add antipasto and capers. Cook, tossing, for 2 minutes or until heated through.
- Step 3Meanwhile, season steaks with salt and pepper. Heat a chargrill pan or barbecue grill on high heat. Cook for 3 minutes each side for medium, or until cooked to your liking. Transfer to a plate. Cover loosely with foil. Set aside for 5 minutes to rest.
- Step 4Add parsley and dill to potato mixture. Toss to combine. Serve steak with potato salad, salad leaves and lemon wedges.
Nutrition
3089 kj
Energy
46.8g
Fat Total
11.2g
Saturated Fat
8.2g
Fibre
36.4g
Protein
93mg
Cholesterol
813mg
Sodium
93g
Carbs (total)
All nutrition values are per serve
Notes
To prepare boiled potatoes: Place unpeeled potatoes in a large saucepan of water. Cover. Bring to the boil over high heat. Reduce heat to medium. Boil for 12 to 15 minutes or until almost tender. Drain. Rinse under cold water. Drain well. Cool completely. Place potatoes in an airtight container or snap-lock bag. Refrigerate for up to 4 days.
- Author: Kim Coverdale
- Publication: Super Food Ideas
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