Recipe for Sour Cream and Garlic Steak, served with a zesty potato salad and rocket leaves on the side
1 lemon – zest & juice
4 rump steaks
1 tsp ground cumin
600g baby potatoes
6 tbsp sour cream
1 clove garlic – peel, grate & chop finely
10g fresh dill – chop leaves finely
1/2 red onion – peel & chop finely
4 sticks celery – slice thinly at an angle
olive oil (from your pantry)
salt & pepper (from your pantry)
tin foil (from your pantry)
Preparation: Prepare all ingredients as indicated above.
Lemon: Using the fine side of a box grater, grate the peel to create zest. Cut in half and juice.
Steak marinade: Coat the steak with cumin and olive oil and season with salt and pepper. Set aside.
Baby potatoes: Place a large saucepan on high heat and add boiling water with a pinch of salt. Add the baby potatoes and boil for 15 minutes until tender but not falling apart. If you can easily push a fork in the potato, it’s done. Drain in a colander and set aside to cool slightly.
Sauce: Mix together sour cream, garlic, lemon zest and juice (1 tbsp for 4; ½ tbsp for 2; ¼ tbsp for 1, add more to taste) and dill.
Steak: Place a dry pan on high heat. When the pan is hot, add the marinated steaks and sear for 1½ minutes a side only turning them once for a medium-rare steak (you can adjust the time to suit your preference). When done, remove from the pan, cover in tin foil and rest on a plate for 5-10 minutes.
Potato salad: Mix the red onion, celery and baby potatoes with the sauce. Season with salt and pepper to taste.
Serve the steak with the potato salad and rocket leaves on the side.
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