Steak, crushed new potatoes and tomato salad
By OcadoLife
Published on 18 January 2022
Marinating the steak adds depth of flavour to this colourful main dish for two.Time and servings
40 minsTotal time
2Servings
10 minsPrep time
30 minsCooking time
Ingredients
- 2 beef rump steaks, about 200g each
- 2 tbsp of chipotle paste
- 350 g of new potatoes, cut into even pieces (for the potatoes)
- 40 g of salted butter, for the potatoes
- 60 g of spring onions, thinly sliced (for the potatoes)
- 1 tbsp of chives, finely chopped (for the potatoes)
- 300 g of tomatoes, thinly sliced (mix up the size, shape and colour for maximum taste), for the tomato salad
- 1 red onion, thinly sliced (for the tomato salad)
- 4 sprigs of flat-leaf parsley, leaves picked, for the tomato salad
- 1 tbsp of extra virgin olive oil, for the tomato salad
- 1 tbsp of red wine vinegar, for the tomato salad
Method
Step 1
Remove the steaks from the fridge 1 hr before you want to eat, pop them in a bowl and add the chipotle paste, coating the meat. Cover and set aside to marinate and warm to room temperature before cooking.Step 2
Place the potatoes in a large pan of salted water. Bring to the boil and cook for 20 mins, or until tender. Drain and return to the pan with the butter, spring onions, chives and a twist of black pepper. Stir, gently pressing the potatoes with a spoon to very lightly crush them. Set aside.Step 3
On a serving plate, lay out the slices of tomato and red onion. Scatter with parsley, then drizzle over the olive oil and vinegar. Season well with black pepper. Keep to one side until ready to serve.Step 4
Heat a frying pan over a high heat and, when hot, add the steaks (this cut is fatty enough to not need oil in the pan). Cook for 2-3 mins each side for medium rare, adding an additional 1 min each side for medium. If you prefer well done, keep your steak in the pan until it’s cooked to your liking. Serve with the potatoes and tomato salad.