Simply Seared Steak Q3
with Green Bean, Cherry Tomato & Roast Potato Salad
- Sulphites
Steak is always a treat, isn’t it? Any day with a steak feels a bit special. The question is always what to have with it. Salad or potatoes? May we suggest you go for both in the form of this colourful, warm salad? We've added olives and the Mediterranean mountain twang of oregano to really raise the steaks!
Ingredients
6 grams
Oregano
150 grams
Green Beans
200 grams
Cherry Plum Tomatoes
2 unit(s)
21 Day Aged British Rump Steaks
unit(s)
Rump Bistro Steak
1 unit(s)
Garlic Clove
12 milliliter(s)
Balsamic Vinegar
(Contains: Sulphites)
30 grams
Olives
450 grams
Potatoes
Instructions
Preheat your oven to 200°C. Before you start cooking, remove the steak from your fridge and allow it to come to room temperature. Chop the potato into roughly 1cm chunks (no need to peel!). Lay on a lined baking tray and drizzle over some oil. Season with salt and pepper, toss to coat and spread out evenly. Roast on the top shelf of your oven until crispy round the edges, 25-30 mins.
Meanwhile, halve the cherry plum tomatoes. Trim the tops from the green beans. Pick the oregano leaves from their stalks and roughly chop (discard the stalks). Roughly chop the green olives. Peel and grate the garlic (or use a garlic press).
Heat a glug of oil in a frying pan over medium-high heat. Add the green beans and cook, tossing occasionally, until soft, 4-6 mins. Tip: Add a little splash of water now and then to help the green beans steam and cook evenly. Season with salt and pepper. Add the tomatoes to the pan and cook for another 3 mins. Next add the oregano and garlic and cook for 1 minute more. Transfer to a mixing bowl.
Wipe the pan clean with some kitchen paper and put on high heat, ready to cook the steak. Season the steak with a generous pinch of salt and pepper.
Add a splash of oil to the pan. When it's very hot, add the steak. Cook until nicely browned, 2½ mins on each side. Tip: This will give you a medium-rare steak. If you want it cooked to medium, give it 1 minute more on each side. Set aside to rest for 5 mins.
While the steak rests, assemble the salad. When the roast potatoes are ready, remove them from your oven and add them to the bowl with the beans and tomatoes along with the olives and balsamic vinegar. Stir together. Taste and add more salt and pepper if you feel it needs it. Slice the steak and serve alongside some of the warm salad. Drizzle over any juices from the pan. Enjoy!
