Sophistication Meets Simplicity on a Plate

Elevate your dinner with a dish that brings together refined flavors and nourishing balance. A perfectly seared steak takes center stage — tender, juicy, and rich in umami — complemented by golden, oven-crisped potato slices with a subtle hint of spice. On the side, a delicate beetroot salad offers vibrant color, gentle sweetness, and a whisper of acidity to cut through the richness. It’s a thoughtful composition of textures and temperatures, where every bite feels indulgent yet purposeful. Effortlessly elegant, deeply satisfying — and undeniably good for you.

Ingredients (Serves 2)

For the steak:

• 2 tender steaks (150–180g each)

• 1 tbsp olive oil

• Salt & pepper

• Optional: fresh thyme or rosemary
  
  

For the roasted potato slices:

• 400g firm potatoes, thinly sliced

• 1 tbsp olive oil

• 1 tsp paprika powder

• A pinch of garlic powder

• Salt & pepper to taste

For the beetroot salad:

• 2 cooked beets, cubed or sliced

• 1/2 red onion, thinly sliced

• A handful of walnuts (optional, for crunch)

• 1 tbsp balsamic vinegar

• 1 tbsp olive oil

• Salt & pepper to taste
  
  

How to Make Steak with Roasted Potatoes & Beetroot Salad (Step-by-Step)

Roasted Potatoes:

• Preheat the oven to 200°C / 390°F (fan setting).

• Toss the potato slices with olive oil, paprika, garlic powder, salt, and pepper.

• Spread them out on a baking sheet lined with parchment paper and roast for 25–30 minutes, flipping halfway through for crispiness.
  
  

Beetroot Salad:

• Combine the beetroot, red onion, and walnuts in a bowl.

• Drizzle with olive oil and balsamic vinegar, season with salt and pepper, and toss gently. Let it rest while you prepare the rest.
  
  

Cooking the Steak:

• Take the steaks out of the fridge about 10 minutes before cooking.

• Heat olive oil in a pan over high heat. Season the steaks with salt and pepper.

• Sear for 2–3 minutes on each side for medium-rare (adjust based on thickness). Let rest under foil for 5 minutes.
  
  

Tips for the Perfect Cook & Texture

To bring this dish together like a pro, nailing the cook and texture of each component is key. These simple tips will help you serve a meal that’s perfectly seared, crisp, and refreshing:

• Let the steak rest before and after cooking. Take it out of the fridge 20–30 minutes before cooking to ensure even doneness. After cooking, rest it for at least 5 minutes to lock in the juices.

• Use high heat for a perfect sear. A cast iron skillet or grill pan is ideal. Get it hot before adding the steak to create that flavorful crust.

• Season generously. Salt, pepper, and a touch of garlic powder go a long way—but feel free to add rosemary or thyme for a more elevated flavor.

• Slice against the grain. This keeps the steak tender and easier to chew.

• For crispy potatoes: Slice them evenly, don’t overcrowd the tray, and bake at a high temp (around 425°F/220°C). Flip halfway for golden edges on both sides.

• Keep the beetroot salad fresh. Toss the greens and dressing just before serving to maintain their crisp texture and vibrant color.

✅ Drizzle a little olive oil or balsamic reduction over the final plate for a restaurant-worthy finish.

Nutrition Info & Macros (Per Serving)