Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Boil potatoes
Preheat the oven to 220°C/200°C fan. Wash the potatoes and chop them into two halves. Cook them in a pot of salted boiling water for 15-20 min or until tender. Once cooked, drain and leave them to steam dry in a colander.
2 Make butter
Meanwhile, finely chop the parsley. Peel and mince the garlic. Mash the parsley and garlic into the butter (use a fork). This is your garlicbutter.
Tip!Warm the butter for 30 sec in the microwave if too solid.
3 Bake potatoes
Place the drained potatoes on a lined baking tray. Drizzle generously with oil, crush with a fork and season with salt. Bake, on the top shelf of the oven for 20 min until crisp.
4 Fry steak
Meanwhile, pat the steaks dry with kitchen paper. Heat a large pan with a drizzle of oil over a high heat. Once hot, add the steaks and fry them for 2-4 min on each side. Place on a baking tray and finish them in the oven for 4-6 min or until cooked to your liking. Transfer the steaks to a plate and leave them to rest for 10 min. Once rested, season generously with salt and pepper.
5 Prep salad
Meanwhile, halve the tomatoes. Drain and finely slice the mozzarella. Pick the basil leaves.
Once done, divide the potatoes among plates. Top the potatoes with the parsleygarlicbutter. On a plate, alternately layer the tomato and mozzarella slices with the fresh basil leaves. Drizzle with the balsamicglaze. Serve the steak and buttered, crushedpotatoes alongside. Sprinkle with the flakyseasalt.