35minutes, 10 of them waiting
648Calories
50gProtein
1serving
A steak needs little: room temperature, a hot pan, and rest afterwards. The potatoes are par-boiled and crisp up in the pan while the meat rests.
Ingredients
Forserving
- 200 gbeef steak (sirloin or rump)
- 250 gPotatoes, waxy
- 15 gCanola oil
- 10 gButter
- Rosemary, garlic, coarse salt, pepper
How to make it
- Par-boil the potato pieces for ten minutes, drain them and let them steam dry. Take the steak out of the fridge half an hour ahead.
- Get the oil very hot, fry the steak for three minutes a side, adding butter, rosemary and garlic for the last minute and spooning it over.
- Take the steak out and rest it in foil for five minutes.
- Fry the potatoes crisp all over in the same pan over medium heat, then salt them.
- Slice the steak and serve with coarse salt and the potatoes.
One tip
The thumb test tells you when it is medium: press thumb and middle finger together, and the pad feels like the meat should.
Nutrition per serving
| Calories | 648 |
|---|---|
| Protein | 50 g |
| Fat | 30 g |
| Carbs | 44 g |
Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.
kcal
—
2,000 is just a starting point. Work out yours, free, and separately for training days and rest days.
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