Grilled Steaks with Wild rocket and Rosemary potatoes

Tonight was a no brainer from Bill Granger’s Bills Food. Normally I wouldn’t post something this simple but as it was form one of my books I though I better add it to my recipe/cook book lists. The recipe calls for sirloin steaks, I just grabbed my usual eye fillets as I find you can’t go wrong with these. As you can probably see the steak was beautiful, moist & tender, the potatoes beaut & crispy & the rocket & lemon mix a perfect offset.

Grilled Steaks with Wild rocket and Rosemary potatoes

4 Steaks, about 2.5cm thick
2 tablespoons olive oil
sea salt
freshly ground black pepper
Rocket, rinsed
60ml lemon juice
2 tablespoons extra virgin olive oil

Remove steaks from the fridge & bring to room temperature. Brush with olive oil & season with salt & pepper. Heat a large frying pan over high heat for 2 minutes. Sear the steaks for 2 minutes on each side, by which time they will be done rare, if you don’t do rare then obviously cook a bit longer.

Remove form the pan & allow to rest for 5 minutes in a warm place. Place the rocket, lemon juice, olive oil & a little salt in a bowl & toss to combine. Divide among serving plates. Slice the steaks into thick slices & place on top of the rocket with the potatoes. Pour over any escaped juices over the meat from the steaks too!

Rosemary potatoes

1 kg potatoes, cut into 2cm dice
3 tablespoons extra virgin olive oil
2 tablespoons chopped fresh rosemary
sea salt
freshly ground black pepper

Preheat oven to 200c. Place the potatoes, olive oil & rosemary in a bowl and toss. Place in a single layer on a baking tray & bake for 1 hour, or until crispy. Don’t stir for the first 40 minutes, then gently loosen with a metal spatula. Season with salt & pepper when ready to serve.