Rosemary steaks with mediterranean potato salad
Beef rump steaks accompanied by a Greek style potato salad tossed with kalamata olives, roasted capsicum and tomatoes. Served with tzatziki and baby spinach
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Cooking tools:
- Grater
- Colander
- Saucepan
- Stove
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Fork
- Paper towel
- Plate
Ingredients
- Baby potatoes, 800g
- Cherry tomatoes, 1 packet (200g)
- Chives, 1/3 bunch *
- Roasted capsicum strips, 1/2 tub (150g) *
- Kalamata olives, 1 tub
- Continental cucumber, 1/2 *
- Natural yoghurt, 1 tub
- Rosemary, 1 sprig
- Beef rump steaks, 600g
- Baby spinach, 1 bag (60g)
- Olive + oil for cooking, salt, pepper, red wine vinegar, dried oregano, garlic (1 clove)
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