Tender beef steak is basted in butter & thyme, and served alongside a deliciously crispy hasselback potato and a baby tomato salad. It’s a classic the entire fam will love, Chef!
Butter-basted Beef & Hasselback Potato
Butter-basted Beef & Hasselback Potato
with a baby tomato salad
Hands on Time: 35 - 50 minutes
Overall Time: 50 - 65 minutes
Ingredients:
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
CRISPY ‘TATOES
Preheat the oven to 220°C. Place a rinsed Potato between the handles of two wooden spoons. Cut slices, through to the spoon, a few mm apart. Place the hasselback potato, cut-side up, on a roasting tray. Coat in oil and season. Roast until cooked through and crisp, 45-50 minutes.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SEAR THE STEAK
Return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak, fat-side down, until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final 1-2 minutes, baste with 20g of butter and the rinsed thyme. Remove from the pan and rest for 5 minutes before slicing and seasoning.
QUICK SALAD
In a salad bowl, combine the lemon juice, a drizzle of olive oil, a sweetener, and seasoning. Toss through the rinsed green leaves and the quartered tomatoes.
TIME TO EAT
Plate up the hasselback Potato alongside the fresh salad topped with the toasted sunflower seeds. Side with the steak slices and all the plan juices. Cheers, Chef!
CRISPY ‘TATOES
Preheat the oven to 220°C. Place a rinsed Potato between the handles of two wooden spoons. Cut slices, through to the spoon, a few mm apart. Repeat with the remaining potatoes. Place the hasselback potatoes, cut-side up, on a roasting tray. Coat in oil and season. Roast until cooked through and crisp, 45-50 minutes.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SEAR THE STEAK
Return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak, fat-side down, until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final 1-2 minutes, baste with 40g of butter and the rinsed thyme. Remove from the pan and rest for 5 minutes before slicing and seasoning.
QUICK SALAD
In a salad bowl, combine the lemon juice, a drizzle of olive oil, a sweetener, and seasoning. Toss through the rinsed green leaves and the quartered tomatoes.
TIME TO EAT
Plate up the hasselback Potato alongside the fresh salad topped with the toasted sunflower seeds. Side with the steak slices and all the plan juices. Cheers, Chef!
CRISPY ‘TATOES
Preheat the oven to 220°C. Place a rinsed Potato between the handles of two wooden spoons. Cut slices, through to the spoon, a few mm apart. Repeat with the remaining potatoes.) Place the hasselback potatoes, cut-side up, on a roasting tray. Coat in oil and season. Roast until cooked through and crisp, 50-60 minutes.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SEAR THE STEAK
Return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak, fat-side down, until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final 1-2 minutes, baste with 60g of butter and the rinsed thyme. Remove from the pan and rest for 5 minutes before slicing and seasoning.
QUICK SALAD
In a salad bowl, combine the lemon juice, a drizzle of olive oil, a sweetener, and seasoning. Toss through the rinsed green leaves and the quartered tomatoes.
TIME TO EAT
Plate up the hasselback Potato alongside the fresh salad topped with the toasted sunflower seeds. Side with the steak slices and all the plan juices. Cheers, Chef!
CRISPY ‘TATOES
Preheat the oven to 220°C. Place a rinsed Potato between the handles of two wooden spoons. Cut slices, through to the spoon, a few mm apart. Repeat with the remaining potatoes. Place the hasselback potatoes, cut-side up, on a roasting tray. Coat in oil and season. Roast until cooked through and crisp, 50-60 minutes.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SEAR THE STEAK
Return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak, fat-side down, until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final 1-2 minutes, baste with 80g of butter and the rinsed thyme. Remove from the pan and rest for 5 minutes before slicing and seasoning.
QUICK SALAD
In a salad bowl, combine the lemon juice, a drizzle of olive oil, a sweetener, and seasoning. Toss through the rinsed green leaves and the quartered tomatoes.
TIME TO EAT
Plate up the hasselback Potato alongside the fresh salad topped with the toasted sunflower seeds. Side with the steak slices and all the plan juices. Cheers, Chef!
Frequently Asked Questions
What is the preparation time for Butter-basted Beef & Hasselback Potato?
The preparation time for Butter-basted Beef & Hasselback Potato with a baby tomato salad is between 35 and 50 minutes.
What is the total time required to make Butter-basted Beef & Hasselback Potato with a baby tomato salad?
The total time required to make Butter-basted Beef & Hasselback Potato with a baby tomato salad is between 50 and 65 minutes.
How many servings does Butter-basted Beef & Hasselback Potato provide?
4 servings
What are the main ingredients in Butter-basted Beef & Hasselback Potato?
Baby Tomatoes, Beef, Free-Range Beef Rump, Fresh Thyme, Green Leaves, Lemon Juice, Potato, Sunflower Seeds
What is the nutritional information of Butter-basted Beef & Hasselback Potato?
Calories: 572, Carbs: 40 grams, Fat: grams, Protein: 43.5 grams, Sugar: 3.2 grams, Salt: 102 grams
How do I prepare Butter-basted Beef & Hasselback Potato?
CRISPY ‘TATOES: Preheat the oven to 220°C. Place a rinsed potato between the handles of two wooden spoons. Cut slices, through to the spoon, a few mm apart. Repeat with the remaining potatoes. Place the hasselback potatoes, cut-side up, on a roasting tray. Coat in oil and season. Roast until cooked through and crisp, 45-50 minutes. SUNNY SEEDS: Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. QUICK SALAD: In a salad bowl, combine the lemon juice, a drizzle of olive oil, a sweetener, and seasoning. Toss through the rinsed green leaves and the quartered tomatoes. TIME TO EAT: Plate up the hasselback potato alongside the fresh salad topped with the toasted sunflower seeds. Side with the steak slices and all the plan juices. Cheers, Chef! SEAR THE STEAK: Return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak, fat-side down, until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final 1-2 minutes, baste with 40g of butter and the rinsed thyme. Remove from the pan and rest for 5 minutes before slicing and seasoning.
What should be prepared from my kitchen to make Butter-basted Beef & Hasselback Potato?
Baby Tomatoes, Beef, Free-Range Beef Rump, Fresh Thyme, Green Leaves, Lemon Juice, Potato, Sunflower Seeds
How many calories does Butter-basted Beef & Hasselback Potato have?
572 calories
How much fat content does Butter-basted Beef & Hasselback Potato have?
grams
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