Ingredients
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800g pkt Birds Eye Oven Roast Potatoes, thawed
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1 tablespoon olive oil
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Olive oil spray
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2 limes
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1/2 small red onion, thinly sliced
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2 tablespoons fresh oregano leaves
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550g lean beef eye fillet steaks
Method
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1Preheat oven to 200°C. Line a 1.5cm-deep, 38.5 x 25.5cm baking tray with non-stick baking paper. Coarsely grate the potatoes into a large bowl. Drizzle over the oil and toss to combine. Spread the potato over the prepared tray. Spray with oil. Season with salt and pepper. Bake for 30-35 minutes or until crisp and golden.
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2Meanwhile, use a zester, or a vegetable peeler and a small sharp knife, to cut the lime rind into thin strips. Juice the lime. Combine the lime rind, lime juice, onion and oregano in a bowl. Season with salt and pepper.
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3Preheat a chargrill on medium-high. Spray with oil. Cook the steaks for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 4 minutes to rest.
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4Transfer the potato to a clean work surface. Cut into 8 rectangles, then halve each diagonally. Divide potato among serving plates and top with steaks. Spoon over the onion mixture.
Source: taste.com.au
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