A great potato salad is a must in the summer. The key is really fresh potatoes. Chat potatoes are creamy, small and take a lot of the work out of the preparation. Mixed with salty capers, peppery watercress and delicately sliced red onion... Be sure you get the very best grass fed Angus sirloin from your butcher.
30 Minutes. Perfect on the BBQ. Classy!
2 x 250g cape byron angus sirloin
2 tablespoons dijon mustard
400g chat potatoes
40g whole egg mayonnaise
1 small red onion
70g handful watercress
2 tablespoons capers
Boil water & prepare steak
Fill kettle and boil. Salt and pepper both sides of each steak. Brush lightly with olive oil and set aside. Fill pot with boiled water, salt and bring the boil.
Halve potatoes and cook in salted boiling water until tender (10-12 minutes from when the water returns to boil). Drain and set aside to cool slightly. Meanwhile, in a small bowl, whisk the mayonnaise with juice of 1/2 a lemon until smooth and season to taste.
Heat a heavy based grill or fry pan to hot (not smoking hot). Place meat in pan and seal well before turning to cook other side. Allow 4 minutes each side for MEDIUM RARE and 6 minutes each side for MEDIUM WELL. For 3 & 4 Serves, don’t griddle more than two steaks at a time. This keeps the pan at the optimum heat. Remove steak from the pan and loosely cover with foil for 3 minutes to rest. Note: your steak will smoke. This is ok. Do not oil the pan or over oil your steak. Open a window and set range hood fan on high.
Add 1/3 red onion (thinly sliced), roughly chopped capers and cooled potatoes into a salad bowl. Dress the salad with the mayonnaise mixture. Toss through the watercress (trimmed and halved) and season if desired.
Place potato salad on a plate, then your rested steak. Serve with a good dollop of the Dijon mustard.
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