- 600 g free-range rump or rib-eye steak
- 1-2 T olive oil
- sea salt and freshly ground black pepper
- 1 T balsamic vinegar
- organic baby leaf spinach, for serving
- olive oil, for serving
- For the beetroot glaze
- 1 cup organic beetroot juice
- For the sheet potatoes
- 2-3 medium-sized organic baking potatoes
- olive oil
Ensure that the beef is at room temperature. Pat dry with paper towel, moisten with olive oil and season with salt.
Sear on both sides in a heavy pan on the stovetop, until char-grilled on the outside but rare inside. Do so for 3 or 4 minutes a side, depending on thickness – if you prefer it less rare, place it in a hot 230ºC oven for a few minutes.
Once cooked to your liking, moisten with the vinegar and season generously with black pepper. Wrap in tinfoil and leave to rest for 5 minutes. Slice and mix with the juices.
To make the beetroot glaze: Reduce the beetroot juice over a high heat for about 15 minutes or until thick and syrupy. Add a squeeze of lemon juice.
To make the sheet potatoes: Preheat the oven to 230ºC. Peel, wash and thinly slice the potatoes. Moisten with a little oil then season. Spread in a flat layer on a baking pan lined with baking paper. Bake for 10 to 15 minutes or until brown and crispy.
To serve: Drizzle the glaze over four large plates. Add the beef slices and top with the potato. Add some rocket leaves moistened with a little olive oil.
Per serving: 2450.9kJ, 43.4g protein, 33.6g fat, 24.5g carbs
The organic beetroot juice available at Woolworths is delicious. Here it is reduced until intensified and syrupy.