Steak & Crushed New Potatoes with Mustard Dressing
- 3 Tbsp olive oil
- 1 large clove garlic, crushed
- 1/2 tsp freshly ground black pepper
- 500g piece sirloin, rump, scotch fillet or eye fillet of beef, trimmed of fat and sinew
- 900g small gourmet potatoes
- 2 handfuls baby spinach
- 3 Tbsp capers
- 2 Tbsp chopped parsley
- 1 chargrilled red capsicum, thinly sliced
- 75 ml extra virgin olive oil
- 2 Tbsp red wine vinegar
- 1 Tbsp wholegrain mustard
How to Chop an Onion
Preheat the oven to 200°C.
Mix the olive oil, garlic and pepper and rub all over the steak.
Heat a frying pan over high heat and brown the beef all over.
Place in the oven and cook until it is the way you like it.
Remove from the oven and rest in a warm place.
Meanwhile, boil the potatoes in plenty of salted water, drain well, and crush slightly with a fork.
Place potatoes in a bowl and add the spinach, (which will wilt with the heat of the potatoes), the capers, parsley and capsicum. Mix gently and place on a serving platter.
Slice the beef thinly across the grain of the meat and place this on the potato mixture.
Mix the extra virgin olive oil, vinegar and mustard together, taste, season and drizzle this over everything.
* Alternatively, you could also use your favourite cut of steak for this recipe, and pan fry it until cooked to your liking.
When boiling potatoes, drain them as soon as they are tender. Do not let them sit in the cooking water or they will absorb it and become soggy and tasteless.