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Cumin Rubbed Steak With Potato Walnut Salad

Cumin Rubbed Steak With Potato Walnut Salad

Ingredients for One

  1. 200 grams chat potatoes
  2. 150 grams aged beef sirloin steak
  3. 30 grams rocket
  4. 1 tomatoes
  5. 1 tbsp walnuts
  6. 0.5 tsp ground cumin
  7. 0.5 stick celery
  8. 0.5 cloves garlic
  9. 50 grams Greek yoghurt - PANTRY ITEM
  10. 1 tbsp white wine (or other) vinegar - PANTRY ITEM
  11. extra virgin olive oil - PANTRY ITEM
  12. salt & pepper - PANTRY ITEM

Ingredients for Two

  1. 400 grams chat potatoes
  2. 300 grams aged beef sirloin steak
  3. 60 grams rocket
  4. 1 tomatoes
  5. 2 tbsp walnuts
  6. 1 tsp ground cumin
  7. 1 stick celery
  8. 1 cloves garlic
  9. 100 grams Greek yoghurt - PANTRY ITEM
  10. 2 tbsp white wine (or other) vinegar - PANTRY ITEM
  11. extra virgin olive oil - PANTRY ITEM
  12. salt & pepper - PANTRY ITEM

Ingredients for Three

  1. 800 grams chat potatoes
  2. 600 grams aged beef sirloin steak
  3. 120 grams rocket
  4. 2 tomatoes
  5. 4 tbsp walnuts
  6. 2 tsp ground cumin
  7. 2 stick celery
  8. 2 cloves garlic
  9. 200 grams Greek yoghurt - PANTRY ITEM
  10. 4 tbsp white wine (or other) vinegar - PANTRY ITEM
  11. extra virgin olive oil - PANTRY ITEM
  12. salt & pepper - PANTRY ITEM

Ingredients for Four

  1. 1200 grams chat potatoes
  2. 900 grams aged beef sirloin steak
  3. 180 grams rocket
  4. 3 tomatoes
  5. 6 tbsp walnuts
  6. 3 tsp ground cumin
  7. 3 stick celery
  8. 3 cloves garlic
  9. 300 grams Greek yoghurt - PANTRY ITEM
  10. 6 tbsp white wine (or other) vinegar - PANTRY ITEM
  11. extra virgin olive oil - PANTRY ITEM
  12. salt & pepper - PANTRY ITEM

Prep:

  1. wash and halve tomatoes lengthways
  2. wash and halve potatoes
  3. peel and crush garlic
  4. wash and coarsely chop rocket
  5. coarsely chop walnuts (or bash in the bag!)
  6. wash and finely chop celery

Method:

  1. Half cover potatoes with salted water, bring to the boil, cover and cook for about 6-8 minutes until tender. Drain. Keep warm.
  2. Meanwhile, rub beef with olive oil, cumin, salt and pepper. Season tomatoes.
  3. Heat a lightly oiled grill plate or non stick frying pan over high heat. Add beef and cook for about 3 to 4 minutes on each side for medium, or until cooked to your liking. Remove. Rest, loosely covered with foil.
  4. Cook tomatoes on the same pan for about 1 to 2 minutes, on each side, or until browned.
  5. To finish salad, combine cream or yoghurt with vinegar, oil and garlic in a large bowl. Season. Add rocket, walnuts, and celery with warm potatoes. Toss well.
  6. Serve beef with tomatoes and salad.
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