4 180g steaks
oil for brushing
sea salt and cracked black pepper
40g butter
1 1/2 tablespoons lemon or lime juice
2 teaspoons sugar
2 cloves garlic, crushed
200g baby rocket (arugula) leaves, trimmed
500g kipfler potatoes
1 teaspoon thyme
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Slice the kipfler potatoes lengthways. If the pieces are too thick, quater lengthways.
Toss the potatoes with oil, thyme and sea salt. Place in a hot oven (200 degrees
celcius) until roasted.
Once the potatoes are nearly roasted to your liking, brush the steaks with oil and
sprinkle with the salt and pepper.
Heat a frying pan over high heat. Ideally, the pan should be able to be placed in
an oven (no plastic or Teflon). If the pan can be placed into an oven, quickly sear
the steaks on one side, turn and place the pan into the hot oven with the potatoes
for approximately 4 minutes (time will vary with the thickness of the steaks & cooking
preference). If the pan cannot be placed into the oven, cook the steaks 3 to 4 minutes
each side until done to your liking. Once done, remove the steaks from heat (oven
or stove) and place on a warm plate, cover & rest.
Add the butter, lemon (or lime) juice and sugar to the hot pan and cook, stirring,
for 1 minute. Add the garlic and rocket and toss until the rocket has just wilted.
Place on the steaks and serve with the oven roasted kipfler potatoes.
Adapted from Donna Hay, Instant Entertaining, pg 99
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