Griddled Steak with Lemon and Coriander-Roasted Potatoes

Pan-seared rump steak served over oven-roasted lemon potatoes and a smooth spiced carrot and coriander purée.

Dinner Potatoes High Protein Steak Ready Steady Cook

Estimated Nutrition

Calories

782.4

kcal / serving

782.4 kcal total

Carbs

26.2g

per serving

26.2 g total

Fat

66.5g

per serving

66.5 g total

Protein

24.8g

per serving

24.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Balsamic Vinegar

Dairy

Butter

Fruits

0.5

piece

Lemon

juice only

Meat

100

Rump Steak

NutsSeeds

pinch

Salt

for seasoning

pinch

Black Pepper

freshly ground

tbsp

Coriander

fresh, chopped

tsp

pinch

OilsFats

for the steak

for the potatoes

Vegetables

0.5

piece

Potato

chopped

piece

Carrot

peeled and chopped

Method

Fry steak in a hot chargrill pan for 2-4 minutes per side, then rest on a warm plate.

Heat olive oil in an ovenproof pan and fry potatoes for 3-4 minutes until golden.

Transfer potatoes to the oven and roast for 10-12 minutes until tender.

Preheat the oven to 180°C.

Rub olive oil into the steak and season with salt and pepper.

Stir lemon juice and fresh coriander into the roasted potatoes.

Boil carrots and coriander seeds in a pan until tender, then drain.

Pulse carrots in a food processor with butter, vinegar, chilli, and seasoning until smooth.

Platter the purée, top with potatoes, and finish with sliced steak.