Leaves from on sprig of rosemary
1 garlic clove, finely sliced
1 tbs extra virgin olive oil
Juice of ½ lemon
500g baby potatoes
1 tsp white balsamic
2 tbs extra virgin olive oil
2 tbs fresh mint leaves, roughly chopped.
- Marinate steaks for 15 minutes with rosemary, garlic, olive oil and lemon juice.
- Add potatoes into a saucepan of simmering salted water and cook for about 8 minutes, until tender. Drain well, cut into slices and toss in white balsamic, olive oil and mint while still hot.
- Meanwhile heat a barbecue grill or a large heavy based frying pan on high. Cook steaks for 3-4 minutes each side for medium rare, then set aside for a few minutes to rest.
- Serve with dressed sliced potatoes.