You can also use steamed sweetcorn instead of potatoes.

And why not try our Pukara Estate Olive Oil - it's particularly fragrant and tastes delicious!

 

Grilled Thomas Dux Natural Beef Steak with Potato Salad

Serves: 4, Prep: 20 mins (+5 mins resting time), Cooking: 35 mins
  • 600g small kipfler potatoes, washed
  • 80ml (1/2 cup) vegetable oil
  • Salt & freshly ground black pepper
  • 1 red capsicum,deseeded,thickly sliced lengthways
  • 2 bunches asparagus
  • 4 (about 200g each) Thomas Dux Natural Beef Steaks
  • 1/2 cup fresh continental parsley leaves
  • 2 tbs fresh lemon juice
  • 2 tbs olive oil

Aioli

  • 125g (1/2 cup) good-quality whole-egg mayonnaise, such as our S&W Mayonnaise
  • 1 garlic clove, crushed
  • 1/2 cup fresh coriander, coarsely chopped
  1. Aioli: combine the mayonnaise, garlic and coriander in a small bowl.
  2. Boil potatoes in plenty of water for about 10 minutes or until just tender. Drain well and slice thickly. Toss in a little oil and season with salt and pepper.
  3. Place potatoes onto pre-heated grill or in a hot pan until golden, turning them occasionally. Set aside in a heatproof bowl.
  4. Drizzle capsicum and asparagus with a little oil and grill until tender. Set aside with potatoes.
  5. Drizzle Thomas Dux Natural Beef steaks with olive oil and cook on grill or in a hot pan to your liking. Transfer to plate and let rest for 5 minutes covered with foil.
  6. In the meantime, prepare potato salad: combine vegetables with lemon juice, olive oil and parsley. Gently toss and season to taste.
  7. Arrange steaks on plates, top with Aioli. Serve with potato salad. Enjoy!