Beef Steaks and Potato Salad
Beef is not only a quality source of protein, it also contains the most absorbable form of iron to give us energy.
Ingredients
600g baby chat potatoes, halved
¼ cup whole egg mayonnaise
2 tblsps creme fraiche
2 tsps white wine vinegar
2 green spring onions, thinly sliced
4 x 150g beef porterhouse steaks
Method
-
Boil, steam or microwave potatoes until tender. Drain.
2 Combine mayonnaise, creme fraiche and vinegar in a large bowl. Season. Mix well. Toss through warm potatoes and spring onions.
3 Heat a large, lightly oiled grill plate over a medium to high heat. Add seasoned steaks. Cook for about 4 to 5 minutes on each side for medium, or until cooked to your liking. Test steaks for degree of doneness with the back of tongs. Rare is soft, medium feels springy and well done is very firm. Remove. Rest, loosely covered with foil, for 5 minutes.
4 Serve steaks.
