Beef with carrot and potato chips
red skin potato
900 g, (3 large)
3 medium, trimmed, peeled
lean beef rump steak
500 g, (4 x 125g steaks) fat trimmed
mixed salad leaves
4 tbs, to serve, (80ml)
2 x 3 second spray(s)
- Preheat oven to 200°C or 180°C fan-forced. Line a large baking tray with baking paper. Cut potatoes and carrots into 8cm long x 1cm wide chips. Place on prepared tray, lightly spray with olive oil. Bake for 20-25 mins or until golden and tender.
- Meanwhile, lightly spray a large non-stick frying pan with oil and heat over high heat. Cook beef for 2-3 mins each side for medium, or to your liking. Rest beef for 5 mins.
- Serve beef with chips, salad and barbecue sauce.