Steak & Crushed New Potatoes with Mustard Dressing

clock 10 minutes + 30 minutes bowl Serves 4-6


  • 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
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  • 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.

  • Tip:

  • 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.

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