Rosemary Seared Steak and Warm Potato Salad

Rosemary Seared Steak and Warm Potato Salad

35 mins



  • 500g Quality Mark rump steak trimmed of fat
  • 2 tablespoons rosemary sprigs
  • 3 fat cloves garlic
  • ½ tablespoon peppercorns
  • ½ teaspoon salt
  • ½ 2 tablespoon oil
  • ½ cup red wine
  • 700g Perlas potatoes cut in even-sized pieces
  • 3 tablespoons cider vinegar
  • 5 tablespoon olive oil
  • 1 teaspoon brown sugar
  • 1 teaspoon Dijon mustard
  • ½ red onion, sliced
  • ½ red capsicum, sliced
  • Bag of mixed baby leaves
  • Handful of snow peas sliced – plus any salady bits you wish


Finely chop the rosemary, crush the garlic, and crush the peppercorns with the back of a spoon then mix together with the salt and oil.

Rub the paste over both sides of the steak, place on a plate and cover with cling film. Refrigerate for half an hour or longer if possible, turning once.

Cover the potatoes with cold salted water and bring to the boil. Boil until tender. While the potatoes are cooking, prepare the dressing by combining the cider vinegar, second measure of oil, brown sugar and Dijon mustard. Mix well.

Drain the potatoes and allow them to dry, then while still warm add the sliced red onion and the prepared dressing, tossing well. Slice the other salad vegetables.

Heat a heavy-based frying pan to its highest temperature and add the steak. Cook on high for approx. 4 minutes each side (for medium rare).

In the final minute add the wine and continue to cook, turning the steak once. Remove the steak and rest for a minute or two before slicing thinly on the diagonal.

Simmer the wine for a minute or two more, until the liquid has reduced and thickened.

Arrange the lettuce or salad leaves on a platter, layer on the dressed potatoes (warm or cold), add the other salad vegetables then layer on the sliced beef.

Drizzle with the remaining pan juices.

Recipe courtesy of

Perfect Products

for this recipe

  • Hit enter to search