[6-Ingredient] Herby Beef Steak & Creamy Potatoes
with Cherry Tomato Salad
- Eggs
Ingredients
2 packet
Dill & Parsley Mayonnaise
(Contains: Eggs;)
1 packet
Snacking Tomatoes
300 g
Beef Rump
2
Potato
1 sachet
Garlic & Herb Seasoning
1 packet
Mixed Salad Leaves
Cooking Steps
• Boil the kettle. Cut potato into bite-sized chunks. • Half-fill a medium saucepan with boiling water and add a generous pinch of salt. • Cook potato in the boiling water, over high heat, until easily pierced with fork, 12-15 minutes. Drain and return to saucepan. Set aside and allow to cool slightly.
• Meanwhile, in a medium bowl, combine garlic & herb seasoning and a drizzle of olive oil. Add beef rump, turning to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook the beef for 3-4 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest.
• Halve snacking tomatoes. • In a large bowl, combine mixed salad leaves, tomatoes, a drizzle of vinegar and olive oil. Toss to combine. Season to taste. • To saucepan with potatoes, add 1/2 the dill & parsley mayonnaise, the salt and a good pinch of pepper and toss to combine.
• Slice beef. • Divide herby beef steak, creamy crushed potatoes and cherry tomato salad between plates. Serve with remaining mayonnaise. • FANCIFY ME: If you've added the fancify bundle, roughly chop roasted almonds. Crumble fetta cubes and sprinkle almonds over salad. Tear over parsley to garnish. Enjoy!
