Name: Steak and spuds with salsa verde
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 1 1/2 tablespoon olive oil; 500 gram small kipfler potatoes, halved lengthways; 8 100g beef fillet medallions; 1 bunch watercress (350g) trimmed; Salsa verde; 1 clove garlic, crushed; 1 teaspoon dijon mustard; 2 teaspoon baby capers; 2 anchovy fillets; 3 teaspoon red wine vinegar; 3 cornichons; 1/4 cup loosely packed fresh mint leaves; 1/4 cup loosely packed fresh basil leaves; 2 tablespoon coarsely chopped fresh flat-leaf parsley; 1/4 cup (60ml) extra virgin olive oil

Steak and spuds with salsa verde

Juicy tender steak and spuds with a fresh salsa verde - a delicious, crowd-pleasing addition for your next family BBQ!

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Serves 4

Prep

Cook

25M

Total

30M

The flavour combination of succulent steak, roasted potatoes and a herby salsa verde is a classic for a reason. This is a fab recipe for bbq season to share with family and friends!

Ingredients

1 1/2 tablespoon olive oil

500 gram small kipfler potatoes, halved lengthways

8 100g beef fillet medallions

1 bunch watercress (350g) trimmed

Salsa verde

1 clove garlic, crushed

1 teaspoon dijon mustard

2 teaspoon baby capers

2 anchovy fillets

3 teaspoon red wine vinegar

3 cornichons

1/4 cup loosely packed fresh mint leaves

1/4 cup loosely packed fresh basil leaves

2 tablespoon coarsely chopped fresh flat-leaf parsley

1/4 cup (60ml) extra virgin olive oil

Method

Preheat oven to 220°C (200°C fan-forced).

Line an oven tray with baking paper. Toss potatoes with half the oil on the tray; season. Roast potato for 20 minutes or until golden and tender.

Meanwhile, make salsa verde: Process ingredients until finely chopped; season to taste.

Heat remaining oil over medium-high heat in a large frying pan; cook beef, 2 1/2 minutes each side for medium, or until cooked as desired.

Serve steak with potatoes, watercress and salsa verde.

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