This meal was reasonably quick – the longest part is the potatoes so allow about 40 mins prep and cooking time! The steak was inspired by Jamie Oliver’s 30 minute meals. I had some leftover watercress from previous nights’ dinners so went searching for a salad that could use this up!
~ preheat overn to 180-200 C
~ cut 2-3 potatoes into wedges
~ place in a roasting tray with a little olive oil and some rosemary leaves
~ bake for 25-30 mins until golden
Beetroot Feta Salad (Jamie Oliver)
~ 1 tin of baby beets, drained and quartered
~ drizzle of balsamic vinegar
~ juice of 1/2 lemon
~ handful of mint, torn
~ 1/3 packet of feta, crumbled
Place beetroot in a bowl and cover with balsamic vinegar and lemon. Top with mint and feta.
Asian Watercress Salad
~ 1/3 bunch of watercress, chopped coarsley
~ 1/2 bag of bean sprouts (mung beans)
~ handful of corriander, chopped coarsely
~ handful of mint, chopped coarsely
~ 1 lebanese cucumber, sliced into ribbons using a vegetable peeler
~ handful of peanuts or cashews, lightly toasted in a fry pan
~ 1 tbsp lime juice
~ 1 tbsp sweet chilli sauce
~ 1 tbsp soy sauce (or tamari)
~ 1/2 tsp grated ginger
Place all the salad ingredients (except the nuts) in a bowl and mix with your hands.
Combine all the dressing ingredients in a bowl and whisk with a fork.
Drizzle the dressing over the salad and top with the nuts.
~ 2cm cube of ginger, chopped finely
~ 1/2 large chilli, chopped finely
~ Olive Oil
~ 2 portions of steak, around 200g each
Combine the chopped chilli and ginger on a board with some olive oil and spread to cover the area of 2 steaks
Fry the steak in a pan until cooked medium rare.
Place the steak on the board with the chilli and ginger and allow to rest – turn to coat both sides of the meat
Slice the meat on an angle and serve on top of the Asian Salad.
Top with the remaining sauce left on the board.