Rosemary steak with greek salad & parsnip chips
Seared beef rump steaks with a warm rosemary oil, served with a side of greek salad and golden parsnip chips.
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Cooking tools:
- Oven
- Lined oven tray
- Baking sheet
- Chef's knife
- Cutting board
- Skillet
- Mixing bowl
- Measuring spoon
- Plate
- Tongs
- Paper towel
- Parchment paper
- Spoon
Ingredients
- Parsnips, 800g
- Cherry tomatoes, 1 bag (200g)
- Continental cucumber, 1
- Green capsicum, 1
- Danish feta, 1/2 block *
- Sliced olives, 1/2 jar *
- Balsamic dressing, 2 sachets
- Rosemary, 2 stalks
- Beef rump steaks, 600g
- Oil (for cooking + olive), salt, pepper, smoked or ground paprika, dried oregano
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