Ingredients
- 2 x Quality Mark rib eye steaks on the bone (approx. 500g each)
- 600-800g Vivaldi Gold potatoes, scrubbed
- 3 tablespoons olive oil
- 2 cloves garlic, crushed
- 2 tablespoons finely chopped rosemary leaves
- 2 handfuls basil leaves
- 1 small handful flat-leaf
- parsley leaves
- 1 clove garlic, crushed
- 1 tablespoon lemon juice
- 3/4 cup olive oil
- crisp green salad
Directions
Preheat the oven to 210°C. Place a shallow roasting tray in the oven to heat. Line a second shallow roasting tray with baking paper.
Heat a barbecue grill plate until hot. Rub beef with a little oil and season.
Place on the hot grill and barbecue for 8 minutes. Transfer to the hot tray and place in the oven for a further 17 minutes. Remove from the oven and place beef on a warmed plate, cover loosely with foil and a clean tea towel. Leave to rest in a warm place for 15 minutes or more.
Boil the potatoes in lightly salted boiling water for 10 minutes. Drain. Place potatoes on the baking paper lined tray and crush lightly with a potato masher (you want to break the skin). Drizzle with the oil and season. Place in the oven and roast for 15 minutes, then remove and sprinkle over the garlic and rosemary. Return to the oven and roast for a further 10 minutes until crisp and golden.
Place the herbs and garlic in a food processor and season. Process until the herbs are well chopped. Add the lemon juice, drizzle in the olive oil and process until well combined. Place the sauce in a small bowl, cover well with plastic wrap and place in the fridge.
Serve beef with the smashed potatoes, the herb sauce and a crisp green salad.
Serving size: 4-6
Recipe courtesy of www.recipes.co.nz