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Steak with crispy potatoes & onion salsa

  • 0:10 Prep
  • 0:35 Cook
  • 4 Servings


  • 800g pkt Birds Eye Oven Roast Potatoes, thawed
  • 1 tablespoon olive oil
  • Olive oil spray
  • 2 limes
  • 1/2 small red onion, thinly sliced
  • 2 tablespoons fresh oregano leaves
  • 550g lean beef eye fillet steaks


  • 1
    Preheat 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.
  • 2
    Meanwhile, 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.
  • 3
    Preheat 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.
  • 4
    Transfer 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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