The first time I cooked for the love of my life, I made this recipe. She was not a fan of steak until she tried mine (I am still very cocky about this fact). I have had a passion for cooking from a very young age, especially post my dad’s passing which led to me spending more time with my grandparents who are passionate about good food. Some of my fondest memories with them involve going to fine dining restaurants to experience incredible dishes with wine pairings. They are responsible for introducing me to steak and the right ways to prepare and cook it. The dish is therefore very special to me.

If you are someone who wants to have a spectacular dining experience within the comfort of your home, this recipe is sure to make for a great meal. That is a personal guarantee. But if you make it wrong, that is not my fault.

Ingredients (per serving):

Roasties:

·      250 g white potatoes (preferably Yukon Gold)

·      A pinch of salt

·      2 tbsp olive oil

Greek salad:

·      100 g cherry tomatoes

·      25 g red onion (thinly sliced)

·      100 g cucumber (diced)

·      30 g baby spinach

·      25 g Kalamata olives (pitted)

·      40 g feta cheese

Dressing:

·      2 tsp extra virgin olive oil

·      1 tsp red wine vinegar

·      ½ tsp dried oregano

·      Salt and pepper (to taste)

Steak:

·      200-300 g ribeye OR Sirloin steak

·      Salt and pepper

·      2 tsp olive oil

·      1 tbsp unsalted butter

·      1 sprig rosemary

·      3 cloves garlic

Method:

Roasties:

1.     Preheat your oven to 200°C fan bake.

2.     Bring a large pot of salted water to a boil.

3.     Peel and dice potatoes into chunks. Rinse them under cold water to remove excess starch before adding to your pot. Boil for approximately 10 minutes or until softened.

4.     Drain potatoes and allow them to steam dry for roughly 5 minutes. Shake them around in the pot to fluff up the edges (there is no need for violence, you do not want to break them). After, toss them with olive oil on a lined oven tray.

5.     Roast your potatoes in the oven for about 30-40 minutes or until cooked to your liking. Make sure to turn them at the halfway mark to ensure that they crisp up on all sides evenly.

6.     Once they are golden, season with salt.

Greek Salad:

1.     Thinly slice red onions, chop cherry tomatoes in half and dice cucumber before adding to a bowl with baby spinach and Kalamata olives.

2.     In a separate bowl, combine your dressing ingredients and season to taste with salt and pepper.

3.     When you are ready to serve, toss your salad with the dressing and top with crumbled feta cheese.

Steak:

1.     Bring steak to room temperature roughly 30 minutes before cooking.

2.     Season both sides liberally with salt and pepper.

3.     Bring your frying pan (preferably cast iron) to a medium-to-high heat.

4.     Add olive oil to preheated pan.

5.     Lay your steak into the pan carefully and cook for about 3 minutes. Flip and cook for a further 3 minutes (for medium rare, aka the right way to eat a steak).

6.     Reduce pan to a medium heat and add butter, rosemary and garlic cloves. Once the butter is bubbling, tilt the pan and spoon it over both sides of the steak to baste.

7.     Remove the steak from the pan and let it rest for about 5-10 minutes with the rosemary and garlic cloves on top.

Serving tips:

1.     Remove your rosemary and garlic once your steak is done resting, thinly slice your steak and pour over any remaining resting juices once plated. Finish by seasoning it with a pinch of salt.

2.     Toss your salad in the dressing and serve alongside your steak and roasties.