Tri-Tip Steak with Italian Potato Salad

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Tri-Tip Steak with Italian Potato Salad

Serves: 4 Time: 0:40 Skill:
INGREDIENTS:
  • 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
 

FROM THE PANTRY:
  • 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.
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