0:25

To Prep

0:20

To Cook

10

INGREDIENTS

EASY

DIFFICULTY

4

SERVINGS

5

AVG RATING

(2 Members)

Walnut and rosemary beef wth warm potato salad

Ingredients
    • Method
    • Notes
    1. Step 1

      Make potato salad. Cook potatoes in a saucepan of boiling water for 8 to 10 minutes or until just tender. Drain. Refresh under cold water. Drain. Cut into 3cm pieces. Place in a bowl. Add aioli, onion and parsley. Season with salt and pepper. Toss to combine.

    2. Step 2

      Combine breadcrumbs, walnuts and rosemary on a plate. Lightly beat egg in a shallow bowl. Dip 1 steak in egg then breadcrumb mixture. Place on a baking tray. Coat remaining steaks.

    3. Step 3

      Heat oil in a frying pan over medium-high heat. Cook steaks for 3 to 4 minutes each side for medium or until cooked to your liking. Serve with salad.

    Super saver: Use desiree potatoes instead of kipfler and save around $2.90 in total.

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