This is the perfect combination. A juicy steak with crispy fried potatoes. Served with a fresh oniony yoghurt dip.
|Calories||3510 kJ (838 kcal)|
pot, cutting board, non-stick frying pan, chef's knife, Spoon, spatula, bowl, peeler
Wash and clean the potatoes and transfer to a pot. Fill the pot with cold water, salt generously and bring to a boil. Put on a lid and let cook for approx. 20 minutes on medium heat. Drain the water, peel the potatoes and let cool.
Finely chop the parsley and garlic, cut the spring onion into rings and put in a small bowl together with the yogurt.
Add the olive oil and season with salt and pepper.
Generously salt and pepper the steak. A ¾ in thick steak takes approx. 3-4 minutes per side until it is medium.
Heat the canola oil in a non-stick frying pan over high heat. Fry the steak and turn it every minute. Each time you turn it, rub it with garlic and brush it with a rosemary twig. Put the steak on a plate, leave to rest for approx. 3-5 minutes.
Slice the potatoes. Heat the rapeseed oil in a non-stick frying pan on high heat. Add the potatoes and fry for 2-3 minutes, turn them and fry for an additional 2-3 minutes. Turn off the heat and season with salt and pepper.
Cut the salad into bite sized pieces.
Serve the potatoes with salad, steak and dip.
Enjoy your meal!