It doesn’t need to take hours to cook a hearty meal. Try this speedy steak with Italian potato salad, for a fuss-free lunch or easy dinner.
1 Greenlea Butcher tri-tip steak (approx. 900 g) 700 g baby potatoes 1/3 cup pesto 1 bag fresh rocket leaves 1/2 cup pine nuts 50 g parmesan cheese, shaved Salt and pepper Drizzle of olive oil
Remove the steak from the refrigerator and allow it to come to room temperature. Trim any sinew off carefully using a sharp knife. Heat a barbecue with a lid on high until it has reached 250ºC. Season the steak generously with salt and pepper and a little olive oil.
Cook the baby potatoes in boiling water until tender. Cool, add the pesto to the baby potatoes and coat.
Toast the pine nuts gently in a dry frying pan until golden.
Cook the steak on high with the lid down for 6 minutes on each side (55ºC inside) for rare, 7 minutes each side (60ºC inside) for medium rare, 8 minutes each side (60ºC inside) for medium and 9 minutes each side (70ºC + inside) for well done. Allow to rest for at least 15 minutes before serving.
Arrange the rocket leaves around a serving platter, topped with the pesto coated potatoes. Add tri tip steak, thinly sliced against the grain. Finally add parmesan and a sprinkle of pine nuts.