Steak with herb butter and potato wedges
100 g, cut into thin wedges
Beef scotch fillet (rib eye), raw
150 g, steak
Mixed salad leaves
1 cup(s), (30g)
1 small, peeled into ribbons
2 x 3 second spray(s)
- Preheat oven to 200°C. Line a baking tray with baking paper. Place potato wedges on prepared tray and lightly spray with oil. Season with salt and pepper. Bake for 30-35 minutes, until golden and tender.
- Preheat a non-stick grill pan over medium-high heat. Lightly spray both sides of steak with oil and season with salt and pepper. Cook steak for about 2 minutes on each side, or until cooked to your liking. Remove steak and rest, loosely covered with foil, for 5 minutes.
- Top steak with 1 tsp softened butter and sprinkle with seasoning. Serve with wedges, salad leaves and cucumber.
COOK'S TIPS: For a change, replace potato with Potato for sweet potato. Use a vegetable peeler to peel cucumber lengthways into long thin ribbons.