Peppered steak and crisp potato salad

Peppered steak and crisp potato salad

1 hour 35 mins



  • 640g Vivaldi (washed) potatoes, quartered
  • Olive oil spray
  • 2 ripe tomatoes
  • 1/2 small red onion, thinly sliced
  • 1 bunch rocket, ends trimmed, washed, dried, torn
  • 1/3 cup finely shredded fresh basil
  • 600g beef rump steak, excess fat trimmed
  • Freshly ground black pepper
  • 2 teaspoons balsamic vinegar
  • 2 teaspoons extra virgin olive oil


  • Step 1

    Preheat oven to 200°C. Place potato in a baking pan and spray with olive oil spray. Gently toss to coat. Bake in oven, tossing occasionally, for 45-55 minutes or until golden brown and tender. Set aside for 10 minutes to cool.

  • Step 2

    Meanwhile, cut each tomato into 8 wedges. Place tomato, onion, rocket and basil in a bowl and toss to combine.

  • Step 3

    Heat a heavy-based frying pan over medium-high heat. Spray both sides of steaks with olive oil spray and season with pepper. Cook steaks for 4 minutes each side for medium-rare or until cooked to your liking. Transfer to a plate and set aside for 5 minutes to rest. Thinly slice across the grain.

  • Step 4

    Drizzle salad with vinegar and oil. Add the potato and steak and toss to combine. Divide among plates to serve.

    Serving size: 4
    Recipe courtesy of

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