Roast steak and potato salad with sour cream and chives
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- Phillippa Cheifitz
- 4 to 6
- Easy
- 15 minutes
- 40 minutes
- Delheim Cabernet Sauvignon 2007
Ingredients
- 700 g mature thick-cut sirloin steak
- For serving
- Cos lettuce leaves
- For the marinade, mix together:
- 3 T olive oil
- 1 T red-wine vinegar
- 1 T brandy
- 1 clove garlic, crushed
- sea salt and freshly ground black pepper, to taste
- For the potato salad
- 700 g baby Mediterranean potatoes
- Olive oil, for moistening
- sea salt
- 1/2 cup organic beef stock
- 2 cups thick sour cream or creme fraiche
- Freshly ground black pepper
- Chives, for sprinkling
Cooking Instructions
Preheat the oven to 200°C.
Marinate the steak in the fridge overnight (or for about 30 minutes at room temperature).
Remove (but reserve the marinade) and sear, fat side first, on top of the stove in a very hot heavy-based pan.
Spoon over the reserved marinade, then transfer to the oven and roast for 5 minutes.
Remove from the oven, wrap in foil and leave to rest for at least 5 minutes.
Thinly slice the steak and moisten with the pan juices. Serve with the dressed potatoes and coarsely shredded cos lettuce.
To make the potato salad:
Preheat the oven to 200°C.
Halve the potatoes and steam until tender.
Strain and mix with a little olive oil and salt, to taste, then turn into a roasting pan.
Pour over the stock and roast for 15 to 20 minutes. Remove from the oven and roughly spoon over the sour cream or crème fraîche.
Add a twist or two of pepper, to taste, and sprinkle with chives.
Per serving: 3051.8 kJ, 35.7 g protein, 52.9 g fat, 22.4 g carbs
TASTE’s take:
For all those meat and potato lovers, here's a rendition that's closer to salad, and superbly suited to summer.
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