Ingredients
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600 g baby potatoes (we call then chats)
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1 tablespoon olive oil
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170 g shortcut bacon (rindless thinly sliced in strips)
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olive oil flavored cooking spray
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4 (200 g) rump steak
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1/4 cup light sour cream
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2 teaspoons coarse grain mustard
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1 tablespoon chives (finely chopped)
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1 tablespoon lemon juice
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1 garlic clove (thinly sliced)
Instructions
- Cook potatoes in a saucepan of boiling salted water over medium-high heat for 10 minutes or until tender.
- Drain, cool slightly.
- Transfer potatoes to a chopping board and using your palm gently press potatoes to flatten slightly.
- Meanwhile heat oil in a non-stick frying pan over medium-high heat and add bacon and cook stirring occasionally for about 5 minutes or until browned and crisp.
- Add garlic and cook for a further 1 minute.
- Transfer bacon and garlic to a large bowl.
- Return fry pan to a medium-high heat.
- Spray both sides of steak with oil and season with salt and pepper.
- Cook steaks for 4 to 5 minutes each side for medium or until cooked to your liking and then transfer to a plate and cover with foil to keep warm and rest for 5 minutes.
- Add potatoes, sour cream, mustard, chives and lemon juice to bacon mixture and toss gently to combine.
- Serve steaks with potato mixture.