T-bone steak, crispy roasted potatoes and chimichurri
- 2x 400g Our Farm Angus Beef T-Bone steak
- Salt flakes
- 1 teaspoon smoked paprika
- 1 teaspoon cracked pepper
- 1kg small potatoes
- ¼ cup (60ml) olive oil
- 1 tablespoon dried oregano
- Serve with chimichurri
Preheat the oven to 180°C fan-forced.
For the crispy roasted potatoes, place potatoes and 1 tablespoon salt into a large saucepan over medium high heat and bring to a boil, reduce heat to a simmer and cook potato for 25-30 minutes until potatoes are tender.
Drain and place potatoes into a roasting tray and using the bottom of a glass carefully press down. Drizzle with olive oil and season with salt flakes and dried oregano. Place into the oven for 45-50 minutes until golden brown and crispy.
Heat a large frypan over high heat. Place T-bone on a plate and season with salt flakes, smoked paprika and cracked pepper. Cook T-bone, fat-side down, for 3 minutes to render the fat and crisp, then turnover and grill remaining side for 3 minutes until medium-rare or until cooked to your liking. Loosely cover with foil and set aside for 10 minutes to rest.
To serve, divide crispy potatoes amongst plates and top with t-bone steak and chimichurri sauce. Enjoy.