Steak With Salt & Vinegar Chipping Potatoes and Brussels Sprout Slaw
Recipe Credit to Callum Hann and Themis Chryssidis, Sprout Adelaide
FOR THE SLAW:
Preheat oven to 200°C (fan-forced). Place potatoes and vinegar in a large pot, then cover with cold water. Bring to the boil over high heat for 8-10 minutes or until potatoes are starting to soften. Drain in a colander and shake to rough up outer layer. Transfer to a lined baking tray and coat with two tablespoons oil and a pinch of salt. Roast in the oven for 30-40 minutes or until golden brown and crispy.
Meanwhile, combine Brussels sprouts, radishes, parsley, almonds, currants, Greek yoghurt and lemon juice and in a large bowl. Toss to coat.
Heat remaining one tablespoon oil in a large frying pan over medium-high heat. Cook steaks for 3-4 minutes each side or until golden brown and done to your liking. Remove steaks from the pan and set aside to rest before slicing. Season with a pinch of salt.
To serve, divide roast potatoes and slaw between plates and top with sliced beef.