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.

Lables: Low carb Low sugar Fish free Shellfish free
  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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1/2 cup dried breadcrumbs
1/3 cup walnuts, finely chopped
1 1/2 tbsp finely chopped fresh rosemary leaves
1 egg
4 thin beef scotch fillet steaks, trimmed
1 tbsp olive oil
700g kipfler potatoes, scrubbed
1/2 cup aioli mayonnaise with dill
2 green onions, thinly sliced
1/4 cup finely chopped fresh flat-leaf parsley leaves

Adv

Autors
Preparation time
25
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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