Horopito Rubbed Beef with Waiporoporo Potatoes

Horopito Rubbed Beef with Waiporoporo Potatoes

Ready in 25 minutes • Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, July 31, 2016.
Order Now
Order Now

You’ll rub the horopito into some beautiful scotch fillet and pan-fry.

Ingredients

ROASTED WAIPOROPORO POTATOES

  • ROASTED WAIPOROPORO POTATOES 200g Waiporoporo potatoes, diced 2cm

HOROPITO RUBBED BEEF

  • 150g beef scotch steak (at room temperature)
  • 1/2 teaspoon horopito

BROCCOLI SALSA

  • 1/4 head broccoli, florets and stem finely chopped
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon runny honey
  • 1 tablespoon crème fraîche
  • 1/2 teaspoon balsamic vinegar
  • 1/2 teaspoon vinegar (e.g. red wine, white wine, cider)
  • 1/2 tomato, finely diced
  • 1/4 red onion, finely diced
  • 1 tablespoon chopped basil leaves

Steps

  1. a full kettle to the boil. Line an oven tray with baking paper.
  2. Toss Waiporoporo potatoes with a drizzle of olive oil on prepared tray and season with salt and pepper. Bake for about 15–18 minutes until golden and tender. Turn once halfway through cooking.
  3. While potatoes cook, prepare rest of the meal. Pat beef dry and place on a plate. Season with salt and horopito and rub in to coat.
  4. Place broccoli and a pinch of salt in a heat-proof bowl and cover with boiling water. Cover with a plate and leave for 3 minutes, until just tender, drain and set aside.
  5. Heat a drizzle of oil in a small fry-pan on medium to high heat. Cook steak for 1–2 minutes each side (depending on thickness) for medium-rare. Set aside, covered with foil to rest for 5 minutes before slicing thinly against the grain.
  6. While beef rests; combine all remaining salsa ingredients in a medium bowl and stir through broccoli. Season to taste with salt and pepper.
  7. Place Waiporoporo potatoes and horopito rubbed beef onto a plate. Top with broccoli salsa.

Nutritional Information

Energy 2769 kj
662 kcal
Protein 39.8g
Carbohydrate 48.6g
Fat 33.3g