Dukkah beef with loaded mash
Add this flavour-packed meal to your weeknight menu. With dukkah crusted beef, creamy leek mash and baby broccoli, it’s an irresistible combination.
- 500g baby Red Royale potatoes, quartered
- 600g Coles Australian No Added Hormones beef rump steaks
- 2 tbs pistachio dukkah
- 2 tbs olive oil
- 1 leek, pale section only, thinly sliced
- 2 garlic cloves, crushed
- 1 cup finely shredded green cabbage
- 1/2 cup (120g) sour cream
- 1 tbs thyme leaves
- Steamed baby broccoli, to serve
Cook the potato in a medium saucepan of boiling water for 15-20 mins or until tender. Drain and return to the pan.
Meanwhile, heat a greased barbecue grill or chargrill on medium. Sprinkle the beef with the dukkah and gently press to coat. Cook the beef on the grill for 2-3 mins each side or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Thickly slice.
While the potato is cooking, heat oil in a large non-stick frying pan. Cook leek, stirring, for 2-3 mins or until leek softens. Add garlic and cabbage. Cook for 2-3 mins or until cabbage wilts.
Use a potato masher or fork to mash potato until almost smooth. Stir in sour cream and leek mixture. Top with thyme. Serve with beef and baby broccoli.