Ingredients
- 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
Directions
- 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 taste.com.au