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.

Recipe «Walnut and rosemary beef wth warm potato salad» presented in category Recipes / Salads, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.