Oregano-rubbed steaks with salsa verde

Serves: 4

Time to make: 30 mins

Ingredients

600g desiree potatoes, cut in 2cm slices
spray oil
3 teaspoons dried oregano
2 teaspoons canola oil
1 clove garlic, crushed
500g lean sirloin steak, trimmed
Salsa verde
2 teaspoons Dijon mustard
1 tablespoon capers, rinsed, finely chopped
3 anchovy fillets, finely chopped
1 cup finely chopped fresh flat-leaf parsley
½ cup finely chopped fresh coriandercilantroX
1 teaspoon grated zest of lemon
½ cup lemon juice
4 cups barbecued vegetables (such as asparagus and tomatoes)

Instructions

Stay Awake

1 Preheat oven to 200°C. Steam or microwave potatoes for 5-8 minutes until tender. Transfer to a baking tray, spray with oil and roast for 20 minutes until crisp.

2 Combine oregano, oil and garlic in a shallow bowl. Add steak and cover with mixture. Allow to marinate.

3 Meanwhile, to make salsa verde, combine all salsa ingredients but only half the lemon juice. Stir until well combined.

4 Heat a large frying pan or barbecue grill to a high heat. Cook steaks for 2-3 minutes each side for medium or until cooked to your liking. Add remaining lemon juice to pan and set aside. Cover loosely with tinfoil.

5 Thickly slice steak and serve with salsa verde, potatoes and steamed veges.

Variations

Make it gluten free: Check mustard is gluten free.

Nutrition Info (per serve)

Calories 434 cal

Kilojoules 1820 kJ

Protein 36 g

Total fat 20 g

Saturated fat 7 g

Carbohydrates 30 g

Sugar 6 g

Dietary fibre 7 g

Sodium 300 mg

Calcium 140 mg

Iron 7 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.