2. Crush garlic and chop parsley. Blend together with 1/2 tsp paprika, 1 tsp dried thyme, 1 tbsp mustard, 1 tbsp vinegar, 1 tbsp water and 1/4 cup olive oil using a stick mixer. Season to taste with salt and pepper.
3. Rub steaks with 1/2 tbsp cumin, 1 tbsp oil and season with salt and pepper. Heat a griddle or frypan over high heat. Cook steaks for 6-8 minutes on each side or to your liking. Set aside to rest before slicing.
4. Rinse and roughly chop lettuce leaves. Wedge tomato and slice capsicum. Arrange on a serving plate.
5. Divide hash, sliced steak and salad among plates. Spoon over dressing to taste.
You can also roast the potatoes and carrots if preferred!
The timing of the steaks will depend on the thickness.
Garlic 1 clove
parsley 2/3 bunch
Bolar blade steaks 800g
Baby cos lettuce 1
green capsicum 1
From your pantry:
oil (for cooking + olive), salt, pepper, whole grain mustard, smoked paprika, dried thyme, ground cumin, apple cider vinegar