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Grilled beef with potato salad

Serves   4
Prep time: 10 mins
Cooking time: 30 mins

Jazz up meat and potatoes with our recipe for sizzling rump steak, zesty potato salad and a delectable garlicy, green side salad.

Beef steak with salad




Grilled steak

  • 500g rump steak, fat trimmed and cut into 4-6 portions
  • 1 teaspoon oil

Zesty potato salad

  • 800g potatoes, cut into 3cm chunks
  • 125g lite sour cream
  • 1 lemon, rind and juice

Garlic greens

  • 2 teaspoons oil
  • 1 onion, thinly sliced
  • 4 garlic cloves, grated or finely chopped or 2 teaspoons crushed garlic
  • 250g frozen green beans*
  • 200g shelled edamame beans*
  • ¼ celery*, sliced
  • ½ bunch silverbeet*, leafy part roughly chopped and stalks thinly sliced 
  • Salt and pepper, to taste

* These ingredients are shared with other recipes from week four of the the winter weekly meal planner.


  1. Boil or steam the potatoes until a knife can go through the potato chunk, drain water, and leave to cool slightly.  Mix sour cream, lemon rind and juice in a large bowl until smooth, season with salt and pepper if desired. Add potatoes into the bowl and gently mix to coat in the zesty sour cream. Set aside.
  2. Heat 1 tablespoon oil in a large frying pan on the stove over high heat. Season the beef if desired with salt and pepper or your favourite seasoning mix. Cook for 3-5 minutes on each side or until caramelised and cooked to your liking. Transfer onto a plate, cover loosely and leave to rest.
  3. Heat remaining oil, in the same frying pan the beef was cooked in, on high heat, sauté onions and garlic until softened and fragrant. Add green beans, edamame beans, celery, and carrots and stir fry until cooked to your liking. Test taste adding salt and pepper if desired. Serve beef with zesty potato salad and garlic vege stir fry.

Cooking tips:

  • The potatoes can be served mashed, just change the potatoes to a mashing type such as agria. 

Adapt it:

  • Swap the silverbeet for spinach if preferred.
  • Instead of beef you can use lamb, pork, chicken or pan fry tofu or tempeh.
  • Serve with mashed kumara instead.

Kid friendly alternatives:

  • Swap green beans for peas if preferred.

Leftover tips:

  • Eat for lunch the next day.