Potato steak pan with Gremolata

Name: Potato steak pan with Gremolata
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 600 g mainly waxy potatoes (Laura variety); 1/2 bunch Rocket; 1 untreated lemon; 1 Garlic clove; 1 red onion; 200 g cherry tomatoes; 4 (150 g each) Rump steak; 4 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

600 g mainly waxy potatoes (Laura variety)
1/2 bunch Rocket
1 untreated lemon
1 Garlic clove
1 red onion
200 g cherry tomatoes
4 (150 g each) Rump steak
4 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Wash potatoes thoroughly and cook in boiling water for 15 - 20 minutes. Clean the rocket, wash, shake dry and cut into strips except for 3 leaves for garnishing. Wash lemon, grate dry and cut off peel with a pestle ripper. Peel garlic and press it through a garlic press. Mix all prepared ingredients and cover and chill. Peel onion and cut into large cubes.
2
Wash, clean and halve the tomatoes. Wash the meat, dab dry and cut into strips. Drain potatoes and cut in half or quarters depending on size. Heat 3 tablespoons of oil in a pan. Fry the potatoes for about 10 minutes while turning. Add onion for the last 3 minutes. Season with salt and pepper. Remove the potatoes and keep them warm. Heat 1 tablespoon of oil. Fry the meat for about 5 minutes, turning it over. Add the tomatoes 2 minutes before the end of the cooking time. Season with salt and pepper.
3
Season with salt and pepper. Remove the potatoes and keep them warm. Heat 1 tablespoon of oil. Fry the meat for about 5 minutes, turning it over. Add the tomatoes 2 minutes before the end of the cooking time. Season with salt and pepper. Mix potatoes, meat and Gremolata. Garnish with remaining rocket