Ingredients
- 800g Vivaldi Potatoes, thawed
- 1 tablespoon olive oil
- Olive oil spray
- 2 limes
- 1/2 small red onion, thinly sliced
- 2 tablespoons fresh oregano leaves
- 550g lean beef eye fillet steaks
Directions
- Step 1
Preheat oven to 200°C. Line a 1.5cm-deep, 38.5 x 25.5cm baking tray with non-stick baking paper. Coarsely grate the potatoes into a large bowl. Drizzle over the oil and toss to combine. Spread the potato over the prepared tray. Spray with oil. Season with salt and pepper. Bake for 30-35 minutes or until crisp and golden.
- Step 2
Meanwhile, use a zester, or a vegetable peeler and a small sharp knife, to cut the lime rind into thin strips. Juice the lime. Combine the lime rind, lime juice, onion and oregano in a bowl. Season with salt and pepper.
- Step 3
Preheat a chargrill on medium-high. Spray with oil. Cook the steaks for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 4 minutes to rest.
- Step 4
Transfer the potato to a clean work surface. Cut into 8 rectangles, then halve each diagonally. Divide potato among serving plates and top with steaks. Spoon over the onion mixture.
Serving size: 4
Recipe courtesy of taste.com.au