Keep dinner simple this week with our Barbecued Steak and Italian Potato Salad recipe. A Mediterranean holiday at your dinner table!
Serves44
Cook time10 mins10 minutes
Prep time15 mins15 minutes
Ingredients
800g baby potatoes, halved
4 (about 200g each) Coles Australian Beef Porterhouse Steaks
¼ cup (60ml) extra virgin olive oil
½ cup (120g) fire-roasted red pepper strips (roasted capsicum)
1 cup chopped basil
1 tbsp capers, rinsed, drained
⅓ cup (40g) pitted Sicilian olives
2 tbsp red wine vinegar
80g fetta, crumbled
Lemon wedges, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Cook the potato in a large saucepan of salted boiling water for 10 mins or until just tender. Drain. Use the back of a wooden spoon to lightly crush the potatoes.
Step 2
Meanwhile, brush steaks with oil. Season. Heat a barbecue grill or chargrill on medium-high. Cook steaks for 2 mins each side or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
Step 3
Place potato in a large bowl. Add capsicum, basil, capers, olives, vinegar and remaining oil. Season. Toss to combine. Transfer to a serving dish and sprinkle with fetta. Serve with steaks and lemon wedges.
