Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 4 people
Estimated cost per serve is 13.1 dollar
Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 2 cup green beans, steamed (to serve)
- 4 red washed potatoes, cut into 2cm cubes
- 1/2 cup basil
- 1 cup continental parsley leaves
- 5milliliter virgin olive oil spray
- 2teaspoons capers
- 1tablespoons red wine vinegar
- 1/2 lemon, zested
- 2-3tablespoons garlic-infused olive oil (see recipe)
- 1/2 cup oregano leaves
- 4 beef rump medallion steaks
- 2 anchovy fillets
Method
Step 1 of 4
Preheat oven to 200°C. Line a baking tray with baking paper. Arrange potato on tray. Spray well with oil and season with salt and pepper. Bake for 20-25 minutes, turning halfway, or until golden.
Step 2 of 4
Meanwhile, to make the salsa verde, roughly chop (or process) herbs and place in a bowl. Chop capers and anchovies and add to herbs with zest, vinegar and oil. Stir well to combine.
Step 3 of 4
Preheat a chargrill pan over high heat. Spray steaks with oil and season. Cook steaks for 3 minutes on each side for medium-rare or until done to your liking. Cover with foil and rest for 3 minutes.
Step 4 of 4
Serve steaks with potatoes, salsa verde and beans.
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