Meat 
30 Min
medium 
4 People
Beef steaks topped with a flavoursome sun-dried tomato and fresh basil melt, served with twice cooked squashed potatoes and a simple garden salad.
No beef option - beef rump steaks are replaced with chicken schnitzels.
No beef option - beef rump steaks are replaced with chicken schnitzels.
1. Set oven to 250ºC.
Place potatoes into a saucepan and cover with water (see notes). Bring to the boil and simmer for 15 minutes or until tender. Drain (step 4).
2. Chop sun-dried tomatoes and basil leaves, dice cream cheese (see notes). Mix together using a fork, season to taste with salt and 1/2 tsp lemon pepper. Set aside.
3. Roughly chop lettuce, avocado and cucumber. Peel and dice orange, peel carrot into ribbons. Toss together in a serving bowl with 1 tbsp olive oil, salt and pepper.
4. Place drained potatoes on a lined oven tray. Flatten using the base of a mug or masher, drizzle with 1 tbsp oil and season with 1 tsp rosemary / oregano (optional), salt and pepper. Roast for 10 minutes or until golden and crispy.
5. Heat a pan over medium-high heat. Rub steaks with oil, salt and pepper. Cook for 3-4 minutes on each side or until cooked to your liking. Set aside on a plate and top with a dollop of sun-dried tomato melt.
6. Serve steaks and any remaining sun-dried tomato melt with squashed potatoes and salad.
Notes:
Boil water in the kettle and pour over potatoes to reduce cooking time!
If you prefer, you can melt the Philadelphia cheese in a pan with 1/2 cup water, sun-dried tomatoes and fresh basil and serve as a sauce instead of a topping!
No beef option - beef rump steaks are replaced with chicken schnitzels.
Increase cooking time to 4-5 minutes on each side or until cooked through.
Place potatoes into a saucepan and cover with water (see notes). Bring to the boil and simmer for 15 minutes or until tender. Drain (step 4).
2. Chop sun-dried tomatoes and basil leaves, dice cream cheese (see notes). Mix together using a fork, season to taste with salt and 1/2 tsp lemon pepper. Set aside.
3. Roughly chop lettuce, avocado and cucumber. Peel and dice orange, peel carrot into ribbons. Toss together in a serving bowl with 1 tbsp olive oil, salt and pepper.
4. Place drained potatoes on a lined oven tray. Flatten using the base of a mug or masher, drizzle with 1 tbsp oil and season with 1 tsp rosemary / oregano (optional), salt and pepper. Roast for 10 minutes or until golden and crispy.
5. Heat a pan over medium-high heat. Rub steaks with oil, salt and pepper. Cook for 3-4 minutes on each side or until cooked to your liking. Set aside on a plate and top with a dollop of sun-dried tomato melt.
6. Serve steaks and any remaining sun-dried tomato melt with squashed potatoes and salad.
Notes:
Boil water in the kettle and pour over potatoes to reduce cooking time!
If you prefer, you can melt the Philadelphia cheese in a pan with 1/2 cup water, sun-dried tomatoes and fresh basil and serve as a sauce instead of a topping!
No beef option - beef rump steaks are replaced with chicken schnitzels.
Increase cooking time to 4-5 minutes on each side or until cooked through.
Baby potatoes 800g
Sun-dried tomatoes 1/2 jar
Basil 1/2 bunch
Philadelphia cream cheese 1/3 block (80g)
Gem lettuce 1
Avocado 1
Continental cucumber 1/2
Orange 1
Carrot 1
Beef rump steaks 600g
From your pantry:
olive + oil for cooking, salt, pepper, lemon pepper, rosemary or oregano (optional)
Sun-dried tomatoes 1/2 jar
Basil 1/2 bunch
Philadelphia cream cheese 1/3 block (80g)
Gem lettuce 1
Avocado 1
Continental cucumber 1/2
Orange 1
Carrot 1
Beef rump steaks 600g
From your pantry:
olive + oil for cooking, salt, pepper, lemon pepper, rosemary or oregano (optional)
