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Mini potato gratins with pan fried steak and caramelised onion and asparagus salad.

MINI POTATO GRATINS

Keyword: BEEF, MAIN MEALS
Difficulty: Easy
Ready In: 45 minutes
Serves: 4

This meal features cheesy mini potato gratins, with juicy pan fried steak and a caramelised onion and asparagus salad. All very delicious, but the gratins definitely steal the show!

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Ingredients

MINI POTATO GRATINS

  • Cooking oil spray
  • 650 g potatoes, i.e. Agria (1lb 7oz)
  • 100 g cream cheese (3.5oz)
  • 3/4 cup grated cheddar cheese (75g)
  • 25 g garlic butter (0.9oz)
  • 1 tsp chicken or vegetable stock powder
  • 3 Tbsp hot water

SALAD

  • 2 brown onions
  • 1 bunch asparagus (250g/8.8oz)
  • 4 tsp garlic butter, divided
  • 1 1/2 Tbsp balsamic vinegar, divided
  • 1/2 Tbsp brown sugar
  • 60 g baby spinach (2.1oz)
  • 100 g feta cheese (3.5oz) (optional)
  • 1 Tbsp olive oil

STEAK AND SEEDS

  • 550 g beef rump steak (1lb 3oz)
  • 2 tsp olive oil
  • 2 Tbsp sunflower seeds

Instructions

  1. MAKE POTATO GRATINS

    Preheat oven to 190ºC (375ºF) fan bake and lightly grease a 12-hole muffin pan with cooking oil spray. Peel potatoes and slice into thin rounds. Place cream cheese, cheddar and butter in a medium microwave-safe bowl and microwave in short bursts, stirring in between, until melted and smooth. Dissolve stock powder in hot water and add to mixture. Season with salt and pepper to taste.

  2. Add potatoes to cheese mixture and toss to coat. Divide between muffin tin holes. Bake for 25 minutes, until potatoes are tender and gratins are golden brown. Remove from oven and rest for 5 minutes.

  3. PREPARE SALAD INGREDIENTS

    Thinly slice onions. Trim woody ends off asparagus, then cut each asparagus spear into three pieces.

  4. COOK STEAK & SEEDS

    Rub steak with oil and season with salt and pepper. Heat a large frying pan on medium-high. Toast seeds for a couple of minutes, until lightly golden. Remove from pan and set aside. Cook steak for 3 minutes each side (for medium-rare), then transfer to a board, cover with foil and leave to rest for 5-10 minutes.

  5. MAKE SALAD

    While steak cooks, melt 2 teaspoons butter in a medium frying pan on medium heat. Add onions, 1/2 tablespoon balsamic vinegar and sugar. Cook until lightly caramelised (5 minutes), then add asparagus and remaining 2 teaspoons butter and cook for a further 5 minutes, until tender. Remove from heat and toss with spinach, crumbled feta (if using), remaining tablespoon balsamic vinegar and olive oil.

  6. SERVE

    Slice steak into strips, if desired. Scoop out the gratins and divide between serving plates. Serve with steak and salad. Sprinkle sunflower seeds over salad.

Recipe Notes

WINE MATCH: A Cabernet Sauvignon.
GLUTEN-FREE OPTION: Use gluten-free stock powder. Otherwise this meal is naturally gluten-free.
INGREDIENT SWAPS / NOTES: If you don’t like asparagus, you can use green beans instead. Beef steak could be swapped for any type of sausages (bake in the oven with the potato gratins, for about the same length of time).
STORING AND REHEATING: Potato gratins reheat well. Store in the fridge and reheat in the microwave or oven, until hot. Steak is best cooked fresh. Salad can be eaten cold or warmed in the microwave.