Chermoula steak with potato hash

Meat
30 Min
medium
4 People
Rating starstarstarstarstar
The perfect steak dinner! Juicy strips of bolar blade steak with golden, crunchy cubes of potato, finished with a punchy chermoula style dressing.
1. Heat frypan over medium-high heat with 2 tbsp oil. Dice potatoes and carrots, add to pan as you go. Cook tossing for 15 minutes until golden and cooked through. Season well with salt and pepper.

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.

Notes:
You can also roast the potatoes and carrots if preferred!



The timing of the steaks will depend on the thickness.
potatoes 5
Carrots 2
Garlic 1 clove
parsley 2/3 bunch
Bolar blade steaks 800g
Baby cos lettuce 1
tomato 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