Another one I'm dying to try...
From Coles Magazine July 2018 - Page 51
Ingredients:
500g baby Red Royale potatoes*, quartered
600g Coles Australian No Added Hormones Beef Rump Steaks
2 tablespoons pistachio dukkah
2 tablespoons 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 tablespoon thyme leaves
Steamed baby broccoli, to serve
Method:
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.
From Coles Magazine July 2018 - Page 51
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| Image source: Taste.com.au |
500g baby Red Royale potatoes*, quartered
600g Coles Australian No Added Hormones Beef Rump Steaks
2 tablespoons pistachio dukkah
2 tablespoons 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 tablespoon thyme leaves
Steamed baby broccoli, to serve
Method:
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.