Sun-dried tomato steaks with squashed potatoes

30 Min
4 People
Rating starstarstarstarstar
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.
1. Set oven to 250ÂșC.
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.

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)