GARLIC STEAK AND POTATOES
Think steak and potatoes sounds a little boring? Think again! The simple garlic butter sauce transforms this meal into something really delicious.
Basic meat and three veg has never been my favourite type of meal… throw in a little sauce (not the ketchup kind!) and it’s a different story!
So, how do we make this flavoursome dinner?
First up, boil the potatoes while you pan fry the steak. Take the steak out to rest, and sauté the potatoes in all that flavour left in the pan.
Remove the potatoes, then cook some mushrooms, garlic and thyme until tender. If mushrooms aren’t your thing, red onion is a great alternative.
Add soy sauce, balsamic vinegar and butter. Let it simmer away before adding the diced steak and potatoes back to the pan.
Toss to combine, season and serve with roasted broccoli and carrots. Simple yet yum!
GARLIC STEAK AND POTATOES
A simple garlic butter sauce transforms this basic meat and three veg meal into something really delicious. Steak and potatoes never tasted so good!
Ingredients
STEAK AND POTATOES
- 600 g baby potatoes (1lb 5oz)
- 200 g portobello mushrooms (7oz)
- 4 cloves garlic
- 550 g beef rump steak (1lb 3oz)
- 4 tsp olive oil, divided
- 2 Tbsp butter, divided
- 1 tsp dried thyme
- 2 Tbsp soy sauce
- 1 Tbsp balsamic vinegar
TO SERVE
- 1 broccoli
- 2 carrots
- 2 tsp olive oil
Instructions
PREPARE INGREDIENTS
Preheat oven to 190ºC (375ºF) fan bake and line a large oven tray with baking paper. Cut potatoes in half. Roughly dice mushrooms and crush garlic. Cut broccoli into florets and roughly dice carrots. Arrange broccoli and carrots on prepared tray, drizzle with oil and season with salt and pepper.
COOK STEAK AND POTATOES
Place potatoes in a large saucepan. Fill with water to cover, then drain and fill again. Boil for 10 minutes.
Meanwhile, rub steak with 2 teaspoons oil and season with salt and pepper. Heat a large frying pan on medium-high. Cook steak for 3-4 minutes each side (for medium-rare), or until cooked to your liking. Remove onto a board and cover with foil.
Place broccoli and carrots in oven and roast for 15 minutes.
Drain potatoes well. Return pan to heat and add remaining 2 teaspoons oil. Sauté potatoes until browned and a little crispy (about 5 minutes). Remove onto a plate.
Reduce heat to medium. Melt 1 tablespoon butter in pan, then add mushrooms, garlic and thyme. Cook until mushrooms are soft (about 3 minutes). Meanwhile, dice steak into 1-2cm / 0.5in cubes. Add soy sauce, vinegar and remaining tablespoon butter to pan. Simmer for 1 minute. Stir in steak and potatoes; heat through. Season with salt and pepper.
SERVE
Divide steak and potatoes between individual serving plates. Serve with broccoli and carrots.
Recipe Notes
WINE MATCH: A Cabernet Sauvignon.
GLUTEN-FREE OPTION: Use gluten-free soy sauce.
INGREDIENT SWAPS / NOTES: If you don’t like mushrooms, you could use 1 large red onion (sliced) instead. Parsley makes a good garnish, if desired.
STORING AND REHEATING: Store individual portions in the fridge and reheat in the microwave.
