• Beef Steaks With Zucchini Salad And Garlic Potatoes (G-F)
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Beef Steaks With Zucchini Salad And Garlic Potatoes (G-F)

Beef Steaks With Zucchini Salad And Garlic Potatoes (G-F)

  1. 0 Salt & Pepper - PANTRY ITEM
  2. 0 Each Lemon
  3. 1 Clove Garlic
  4. 1 tbsp Flaked Almonds
  5. 10 g Finely Grated Parmesan
  6. 0 Extra Virgin Olive Oil - PANTRY ITEM
  7. 150 g Dry Aged Beef Rump Steaks
  8. 1 Each Carrots
  9. 8 g Basil
  10. 160 g Baby Chat Potatoes
  11. 1 Each Zucchini
  1. 0 Salt & Pepper - PANTRY ITEM
  2. 1 Each Lemon
  3. 1 Clove Garlic
  4. 2 tbsp Flaked Almonds
  5. 20 g Finely Grated Parmesan
  6. 0 Extra Virgin Olive Oil - PANTRY ITEM
  7. 300 g Dry Aged Beef Rump Steaks
  8. 1 Each Carrots
  9. 15 g Basil
  10. 320 g Baby Chat Potatoes
  11. 1 Each Zucchini
  1. 0 Salt & Pepper - PANTRY ITEM
  2. 1 Each Lemon
  3. 2 Clove Garlic
  4. 3 tbsp Flaked Almonds
  5. 30 g Finely Grated Parmesan
  6. 0 Extra Virgin Olive Oil - PANTRY ITEM
  7. 450 g Dry Aged Beef Rump Steaks
  8. 2 Each Carrots
  9. 23 g Basil
  10. 480 g Baby Chat Potatoes
  11. 2 Each Zucchini
  1. 0 Salt & Pepper - PANTRY ITEM
  2. 1 Each Lemon
  3. 2 Clove Garlic
  4. 4 tbsp Flaked Almonds
  5. 40 g Finely Grated Parmesan
  6. 0 Extra Virgin Olive Oil - PANTRY ITEM
  7. 600 g Dry Aged Beef Rump Steaks
  8. 2 Each Carrots
  9. 30 g Basil
  10. 640 g Baby Chat Potatoes
  11. 2 Each Zucchini
  1. 0 Salt & Pepper - PANTRY ITEM
  2. 2 Each Lemon
  3. 3 Clove Garlic
  4. 6 tbsp Flaked Almonds
  5. 60 g Finely Grated Parmesan
  6. 0 Extra Virgin Olive Oil - PANTRY ITEM
  7. 900 g Dry Aged Beef Rump Steaks
  8. 3 Each Carrots
  9. 45 g Basil
  10. 960 g Baby Chat Potatoes
  11. 3 Each Zucchini

Prep:

  1. Quarter potatoes.
  2. Peel and crush garlic.
  3. Wash and shred basil.
  4. Wash and peel zucchini and carrots into ribbons.

Method:

  1. Add garlic to a large non-stick frying pan with olive oil (1 tbsp/p). Heat over a high heat moving garlic around the pan to avoid browning. Carefully add potatoes to avoid oil spattering. Cook, stirring occasionally, for about 5 minutes, or until browned.
  2. Rub steaks with olive oil (1 tsp/p) and season with salt & pepper. Cook on a lightly oiled non stick frying pan over a medium to high heat for about 3 to 4 minutes on each side, for medium, or until steaks are cooked to your liking. Remove. Rest, loosely covered with foil, for 5 minutes.
  3. Place zucchini, carrots, basil and parmesan in a bowl and squeeze over lemon juice. Drizzle with olive oil, season with salt & pepper and toss well.
  4. Serve steak with potatoes and salad. Sprinkle with almonds.
  5. Half cover potatoes with salted water and bring to the boil. Cook for about 5-8 minutes, or until just tender. Drain and stand to dry.
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