Name: Peppered steak with potato salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 2 large potatoes, peeled, cut into 2cm pieces; 400 gram kumara, peeled, cut into 2cm pieces; 40 gram baby spinach leaves, shredded; 1 small red onion, finely chopped; 2 tablespoon baby capers, drained; 2 tablespoon chopped dill; 1/3 cup mayonnaise; 2 tablespoon light sour cream; 3 teaspoon horseradish cream; 2 tablespoon cracked black pepper; 4 x 160g beef scotch fillet steaks; cooking oil spray; wholegrain mustard, to serve

Ingredients

2 large potatoes, peeled, cut into 2cm pieces

400 gram kumara, peeled, cut into 2cm pieces

40 gram baby spinach leaves, shredded

1 small red onion, finely chopped

2 tablespoon baby capers, drained

2 tablespoon chopped dill

1/3 cup mayonnaise

2 tablespoon light sour cream

3 teaspoon horseradish cream

2 tablespoon cracked black pepper

4 x 160g beef scotch fillet steaks

cooking oil spray

wholegrain mustard, to serve

Method

1.Steam potato and kumara in bamboo steamer basket over saucepan of simmering water for 8 minutes or until just tender. Drain; cool for 10 minutes.

2.Transfer potato mixture to large glass bowl. Add spinach, onion, capers and dill. Whisk mayonnaise, cream and horseradish in a jug; add to potato. Toss to combine.

3.Place pepper on plate. Lightly press both sides of steak in pepper to coat. Spray with cooking oil. Heat a large trying pan over moderate heat. Cook steak for 3 minutes each side for medium-rare or until cooked to your liking. Transfer to a plate. Cover with foil: rest 5 minutes.

4.Place potato salad on plates; top with steak and serve at once with mustard if you like.

Inexpensive bamboo steaming baskets are sofa in various sizes in Asian grocery stores. Or use metal steamers, available from kitchen shops. Serve steak on toasted multigrain bread; nutrition count will vary.
Note

Woman's Weekly Food

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Ingredients

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