Ingredients:
Beef 2 Quality Mark rib eye steaks on the bone
Smashed potatoes 600-800g small potatoes
3 sprigs fresh rosemary leaves finely chopped
2 handfuls of basil leaves a small handful of flat-leaf parsley
1 garlic clove crushed
scrubbed 3 tbsp. olive oil
2 garlic cloves crushed
Herb sauce
1 tbsp. lemon juice
3/4 cup olive oil crisp green salad
Method
1
Preheat the oven to 210°C.
2
Place a shallow roasting tray in the oven to heat.
3
Line a second shallow roasting tray with baking paper.
4
Heat a barbecue grill plate until hot.
5
Place on the hot grill and barbecue for 8 minutes.
6
Transfer to the hot tray and place in the oven for a further 17 minutes.
7
Remove from the oven and place beef on a warmed plate, cover loosely with foil and a clean tea towel.
8
Leave to rest in a warm place for 15 minutes or more.
To Make Potatoes:
1
Parboil the potatoes in lightly salted boiling water for 10 minutes. Drain.
2
Place potatoes on the baking paper lined tray and crush lightly with a potato masher (you want to break the skin).
3
Drizzle with the oil and season.
4
Place in the oven and roast for 15 minutes, then remove and sprinkle over the garlic and rosemary.
5
Return to the oven and roast for a further 10 minutes until crisp and golden.
TO Make Sauce:
To Serve: Serve beef with the smashed potatoes, the herb sauce and a crisp green salad
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