Beef steaks with potato and egg salad.

Meat
25 Min
very easy
4 People
Rating starstarstarstarstar
Potatoes in a creamy parmesan and mustard dressing with boiled eggs and crispy lettuce served with grilled beef steaks.

No beef option - beef rump steaks are replaced with chicken schnitzels.
1. Boil the potatoes
Boil the kettle. 

Place potatoes in a saucepan, cover with hot water and simmer for 4 minutes (continue step 2).

2. Add the eggs
Add the eggs to the boiling potatoes and simmer for further 6 minutes (see notes).
Drain and cool under running water.

3. combine the dressing
In the meantime, combine yoghurt with parmesan cheese, 1/2 tbsp mustard and 1 tbsp olive oil.
Slice and toss in celery and spring onions. Season to taste with salt and pepper.

4.Cook the steaks.
Heat a large pan over high heat. Halve steaks (optional) and toss with oil, salt and pepper. Add to pan and cook for 2-3 minutes on each side or until cooked to your liking. Scatter over thyme leaves.

5. Arrange the salad.
Toss potatoes and dressing.
Wedge cos lettuce and arrange on a platter with potato salad. Peel and quarter eggs and place on top.

6. Finish and plate.
Serve potato and egg salad with beef steaks and top with extra thyme leaves if you like!

Boil eggs 6 minutes for a slightly runny yolk, keep for an extra minute if you refer your eggs hard boiled.
No beef option - beef rump steaks are replaced with chicken schnitzels. Increase cooking time to 3-4 minutes on each side or until cooked through.

Diced Potatoes (2cm) 800gm
Free-range eggs 2
Natural yoghurt 1 tub (200g)
Parmesan cheese 1/2 bag (65gm)
Celery 1 stick
Spring onions 1/4 bunch
Beef rump steaks 600gm
Thyme 1/2 packet
Baby cos lettuce 2-pack.