Name: STEAK AND POTATO STACKS
Cook time: 50 min
Ingredients: 700 g potatoes ((i.e. Agria) (1lb 9oz)); 2 Tbsp brown or white rice flour; 1 tsp ground paprika; 1 tsp salt; 1/4 tsp black pepper; 2 Tbsp olive oil, divided; 250 g portobello mushrooms ((8.8oz)); 1 red capsicum; 200 g cherry tomatoes ((7oz)); 60 g baby spinach / kale ((2.1oz)); 1/2 cup unsweetened Greek yoghurt ((125ml)); 3 Tbsp aioli; 1 large handful fresh basil leaves; 500 g beef sirloin or rump steak ((1lb 2oz)); 1 Tbsp olive oil

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After a hearty meal? These steak, roast veggie and potato stacks are just the thing!

Potato rounds are generously seasoned, then roasted until golden and crisp. Capsicum, portobello mushrooms and cherry tomatoes get popped in the oven to roast too.

Meanwhile, whip up the basil aioli and pan fry the steak. Layer everything up into as big or as little a stack as you like.

A delicious, satisfying dinner that can easily be customised to suit your tastes.

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Roasted potato rounds with roast veggies, sliced steak and basil aioli.

STEAK AND POTATO STACKS

Keyword: BEEF, MAIN MEALS

Difficulty: Easy

Ready In: 50 minutes

Serves: 4

After a hearty meal? These steak and potato stacks are just the thing! Crispy potato rounds, roasted veggies, juicy steak and basil aioli are layered up to form a delicious, satisfying dinner.

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Ingredients

ROAST VEGGIES

700 g potatoes (i.e. Agria) (1lb 9oz)
2 Tbsp brown or white rice flour
1 tsp ground paprika
1 tsp salt
1/4 tsp black pepper
2 Tbsp olive oil, divided
250 g portobello mushrooms (8.8oz)
1 red capsicum
200 g cherry tomatoes (7oz)
60 g baby spinach / kale (2.1oz)

BASIL AIOLI

1/2 cup unsweetened Greek yoghurt (125ml)
3 Tbsp aioli
1 large handful fresh basil leaves

STEAK

500 g beef sirloin or rump steak (1lb 2oz)
1 Tbsp olive oil

Instructions

PREPARE ROAST VEGGIES AND AIOLI
Preheat oven to 190ºC (375ºF) fan bake and line two large oven trays with baking paper. Scrub potatoes clean and slice into 5-7mm / 0.25in thick slices. Place in a clean resealable bag or container, add rice flour, paprika, salt, pepper and 1 tablespoon oil and shake to coat. Arrange in a single layer on one of the prepared trays. Roast for 20 minutes.
Meanwhile, slice capsicum into 8 strips. Place capsicum and mushrooms (stems up) on the second tray. Place tomatoes in a small oven-safe dish on the tray as well. Drizzle veggies with remaining tablespoon oil and season with salt and pepper.
Make aioli by blitzing all ingredients in a small food processor, or stir together by hand (finely chop basil first). Season to taste with salt and pepper.
When potatoes have cooked for 20 minutes, add tray of veggies (above potatoes) and roast for a further 15 minutes.
COOK STEAK
In the meantime, rub steaks with 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, cover with foil and leave to rest for 5-10 minutes before slicing into strips.
SERVE
Layer up potatoes, spinach/kale, tomatoes, capsicum, mushrooms and steak. Dollop aioli on top.

Recipe Notes

WINE MATCH: A Sangiovese.
GLUTEN-FREE OPTION: Make sure aioli is gluten-free.
INGREDIENT SWAPS / NOTES: Mushrooms could be swapped for 1 head broccoli or 1/2 cauliflower (cut into florets). You could make this meal vegetarian by pan frying 200g / 7oz haloumi instead of steak.
STORING AND REHEATING: Potatoes are best reheated in the oven or frying pan, and steak is best cooked fresh before serving. Everything else can be reheated in the microwave. Assemble stacks just before serving.