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How to make Steak with potato salad

Yield = 4
Prep time: 0:10
Cook time: 0:15
Total time: 0:25

Ingredients

  • 600g baby Red Royale or baby white potatoes, halved
  • 2 tbs extra virgin olive oil
  • 1 tbs white wine vinegar
  • 1 tsp wholegrain mustard
  • 60g pkt Coles Australian Baby Spinach
  • 2 spring onions, thinly sliced
  • 4 x 230g Drovers Beef Rump Steaks
  • 1 bunch asparagus, woody ends trimmed, halved lengthways
  • 200g Perino tomatoes, halved

Method

  • Step 1 Place the potato in a saucepan and cover with water. Cover and bring to the boil over high heat. Uncover and cook for 10 mins or until tender.
  • Step 2 Whisk the oil, vinegar and mustard in a small bowl until combined. Drain potato and transfer to a large heatproof bowl. Drizzle with dressing. Turn to coat. Add spinach and spring onion. Season. Gently toss to combine.
  • Step 3 Meanwhile, heat a barbecue grill or chargrill on medium-high. Cook the steaks for 3 mins each side for medium or until cooked to your liking. Transfer to a plate. Season. Cover with foil and set aside for 5 mins to rest.
  • Step 4 Cook the asparagus on the grill, turning, for 3-5 mins or until tender.
  • Step 5 Slice steaks. Serve with potato salad, asparagus and tomato.