Crank up the grill plate over a high heat and put the potatoes onto boil. Wizz up a watercress sauce to spoon over the grilled steak and veggies for a zap and ‘shazam’ of punchy flavour. This meal will be on the table in 30 minutes.

serves 4

750g rump, scotch fillet or porterhouse steak

8 organic carrots

1 medium chiogga beetroot

500g sebago chats

extra virgin olive oil, for brushing

sea salt

2 banana shallots, sliced

handful watercress leaves

For the sauce:

2 teaspoons salted capers, rinsed well (If using capers in brine, drain well)

½ cup extra virgin olive oil (I used Hart’s Farm)

2 tablespoons lemon juice, or Crittenden’s white wine vinegar

2 large handful watercress leaves, tough stems removed

1 small handful mint leaves

½ teaspoon sea salt

1 teaspoon Dijon mustard

Remove the meat from the fridge 30 minutes before using, allowing meat to come to room temperature. Shave the carrots and beetroot into long strips, using a vegetable peeler. Set aside.

To make the sauce, blend the oil, lemon juice or vinegar, capers, watercress, mint leaves, salt and mustard until a coarse paste forms.  

Place the potatoes in a medium saucepan and cover with cold water. Bring to the boil over a high heat. Cook for 20 minutes or until tender when pierced with a knife point. Drain. 

Heat a cast iron grill plate or barbecue grill over a high heat. Lightly brush with oil and sprinkle salt over each side of steak. Cook steak 2 minutes each side for rare, or 2½ to 3 minutes each side for medium (see photos). Leaving the grill plate on, transfer meat to a plate, cover loosely with foil and rest meat for 8 minutes. 

Meanwhile, place the shaved beetroot and carrot on the hot grill plate. Cook for about 2 minutes, tossing occasionally, until charred around edges and just tender. Transfer to a plate.  Add the shallots to the hot grill plate, cook for about 2 minutes until lightly charred and softened. 

Cut the warm potatoes in half or quarters and place in a serving bowl. Add ¼ cup of sauce and toss to coat all over. Add the watercress leaves and gently toss to combine. 

Cut the meat across the grain into thick slices. Arrange the meat on a serving platter.  Serve the grilled beetroot and carrot alongside and scatter the shallots over the top. Serve with the potato salad and pass around the remaining sauce to help yourselves. 

Fiona Hammond © 2020