Steaks with tzatziki & fondant potatoes

Meat
20 Min
very easy
4 People
Rating starstarstarstar_borderstar_border
Beef steaks served with fondant rosemary potatoes, crunchy Greek salad and tzatziki sauce

No beef option - beef rump steaks are replaced with chicken schnitzels
1. Heat a large frypan with butter and oil over high heat. Quarter potatoes and add to pan as you go along with rosemary sprig. Cook until golden brown, stirring occasionally. Season with salt and pepper.

2. Grate 1/2 the cucumber (squeeze out excess liquid) and combine yoghurt and 1 crushed garlic clove. Season to taste with salt and pepper.

3. Add 1 stock cube and 1 crushed garlic clove to pan. Pour in enough water to cover potatoes halfway (we used 1 cup). Cook, semi-covered, for 10 minutes, or until tender.

4. Heat a second large frypan over medium-high heat. Halve and rub steaks
with oil, salt and pepper (see notes). Cook for 3 minutes on each side or to your liking.

5. Chop capsicum and remaining cucumber, halve cherry tomatoes. Toss together with olives and dress with olive oil.

6. Serve fondant potatoes with steaks, tzatziki sauce and salad.

NOTES
Roast potatoes if you prefer.
Add 1 tsp dried oregano to beef steaks if you like.
No beef option - beef rump steaks are replaced with chicken schnitzels. Cook whole and increase cooking time to 4-5 minutes on each side or until cooked through.
BABY POTATOES, 800g
ROSEMARY SPRIG, 1
CONTINENTAL CUCUMBER, 1
NATURAL YOGHURT, 1/2 tub (250g) *
GARLIC, 2 cloves
BEEF RUMP STEAKS, 600g
RED CAPSICUM, 1
CHERRY TOMATOES, 1/2 packet (200g) *
OLIVES, 1 jar

FROM YOUR PANTRY
oil + butter for cooking, olive oil, salt, pepper, chicken stock cube