Seared Steak with Rocket & Baby potatoes
This is a simple, yet delicious summer dish. Simply seared steak done to your liking together with bitey rocket, creamy potatoes, capers and balsamic vinegar. We think this would pair great with a dark ale, or a slightly tart, acidic red such as a Dolcetto. Share the moment you create at #youplateit on Instagram.
Ingredients
- 350 Grams of Porterhouse Steak (Thick-Cut)
- 400 Grams of Baby Potatoes
- 1 Teaspoons of Dijon Mustard
- 1 Tablespoons of Baby Capers
- 1 Tablespoons of Balsamic Vinegar
- 1 Small Bunch of Tarragon
- 1 75 Gram Pack of Rocket & Baby Spinach
Perth's local meal kit putting fresh first
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
Boil Potatoes:
Place potatoes in a pot and cover with water. Bring to the boil with a lid on, and cook for 15-18 minutes, until tender. Drain and set aside to cool slightly. Wash the fresh produce.
Sear Steaks:
Pat steak dry with paper towel. Season with salt and pepper and a little olive oil. Sear steak in a hot, dry frying pan for about 3 - 4 minutes each side or to your preferred doneness. Set aside to rest.
Prepare Salad:
Remove tarragon leaves, discarding stem and finely chop. Cut the still warm potatoes in half we just broke them up with our hands and toss with the rocket, mustard, capers, vinegar and 2 tablespoons extra virgin olive oil. Season to taste with salt and pepper.
Slice Steak:
Slice steak against the grain into thin strips.
You Plate It:
Add steak to salad and divide between plates. Alternatively, divide salad amongst plates and top with sliced steak. Enjoy!
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