Simply Seared Steak
with Green Bean, Cherry Tomato & Roast Potato Salad
Steak is always a treat, isn’t it? Any day with a steak feels a bit special. The question is always what to have with it. Salad or potatoes? May we suggest you go for both in the form of this colourful, warm summer salad? We've added olives and the Mediterranean mountain twang of oregano to really raise the steaks!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
8
Oregano
150
Green Beans
200
Cherry Plum Tomatoes
2
21 Day Aged British Rump Steaks
Rump Bistro Steak
1
Garlic Clove
21 Day Aged British Sirloin Steaks
12
Balsamic Vinegar
(Contains Sulphites)
30
Olives
450
Potatoes
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Before you start cooking, remove the steak from your fridge and allow it to come to room temperature. Chop the potato into roughly 1cm chunks (no need to peel!). Lay on a baking tray and drizzle over some oil. Season with salt and black pepper, toss to coat and spread out evenly. Roast on the top shelf of your oven until crispy round the edges, 25-30 mins.
Meanwhile, halve the cherry tomatoes. Trim the tops off the green beans. Pick the oregano leaves from their stalks and roughly chop (discard the stalks). Roughly chop the green olives. Peel and grate the garlic (or use a garlic press).
Put a glug of oil in a frying pan over medium-high heat. Add the green beans and cook, tossing occasionally, until soft, 4-6 mins.TIP: Add a little splash of water now and then to help the green beans steam and cook evenly. Season with salt and black pepper. Add the tomatoes to the pan and cook for another 3 mins. Then add the oregano and garlic and cook for 1 minute more. Transfer to a large bowl.
Wipe the pan clean with some kitchen paper and put on a high heat, ready to cook your steak. Season the steak with a generous pinch of salt and a good grind of black pepper.
Add a glug of oil to the pan. When it's very hot, add the steak. Cook until nicely browned, 3-4 mins on each side.TIP: This will give you a medium-rare steak. If you want it cooked to medium, give it 2 mins more on each side. Set aside to rest for 5 mins.
While your steak rests, assemble the salad. Remove the roast potatoes from your oven and add them to the bowl with the beans and tomatoes along with the olives and balsamic vinegar. Stir together. Taste and add more salt and black pepper if you feel it needs it. Slice the steak against the grain and serve alongside some warm salad. Drizzle over any juices from the pan. Enjoy!
