Walnut and rosemary beef wth warm potato salad

Cooking Salads Walnut and rosemary beef wth warm potato salad

Walnuts give the crumb mixture on these steaks extra crunch and flavour. Serve with warm potato salad to create a satisfying meal.

  1. Make potato salad. Cook potatoes in a saucepan of boiling water for 8 to 10 minutes or until just tender. Drain. Refresh under cold water. Drain. Cut into 3cm pieces. Place in a bowl. Add aioli, onion and parsley. Season with salt and pepper. Toss to combine.
  2. Combine breadcrumbs, walnuts and rosemary on a plate. Lightly beat egg in a shallow bowl. Dip 1 steak in egg then breadcrumb mixture. Place on a baking tray. Coat remaining steaks.
  3. Heat oil in a frying pan over medium-high heat. Cook steaks for 3 to 4 minutes each side for medium or until cooked to your liking. Serve with salad.

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