Recipe
Char-grilled steak with crushed potatoes
Chris Goulding's favourite beef dish
- Serves 4
- Prep Time 15 mins
- Cooking Time 25 mins
Ingredients
- Serves 4
Method
- Brush steaks with half the oil and season. Preheat a large char-grill pan or barbecue over high heat. Add steaks, cook for 2 minutes, then rotate steaks once to create a criss cross pattern on the first side of the steak. Cook for a further 1-2 minutes then turn steaks over and repeat process on the other side, cooking to your liking. Set steaks aside on a tray loosely covered with foil to rest for 5 minutes.
- Meanwhile, drizzle asparagus, capsicum, zucchini and pumpkin with remaining oil, season and toss to coat. Reheat cleaned char-grill pan barbecue over medium-high heat and cook vegetables, in batches for 4-5 minutes, or until charred and tender. Set aside on a baking tray covered loosely with foil.
- Lightly crush potatoes with the back of a fork and cook on same char-grill or barbecue for 1-2 minutes each side or until lightly charred.
- Divide steaks, baby rocket, charred vegetables and potatoes between plates. Serve with parsley, mustard and lemon wedges.
Tips
- Lean scotch fillet, rump or eye fillet steaks would also be perfect in this recipe.
- Try mixing up the char-grilled vegetables with sweet potato, corn, broccolini or sugar snaps, to name a few.
- Serve steak with your choice of condiments - mustard, horseradish, relish or sauce