Steaks served on potato and rosemary flat bread
( SERVES 2 )
Silver Fern Farms suggests
- To make the topping for the flat bread preheat oven to 220C. In a heated frying pan, sauté the onion and garlic in olive oil until soft. Layer the potato slices over the base of the flat bread. Scatter over the onion slices, rosemary and thyme. Drizzle with lemon juice and extra virgin olive oil, sea salt and black pepper. Bake on a stone pizza base or on a tray for 10 minutes.
- For the aioli, in a food processor combine the egg yolks, lemon juice and garlic. Very slowly add the vegetable oil until emulsified and thick. Add mustard and season with salt and pepper.
- Rub steaks with olive oil, sea salt and pepper. Heat a frying pan or barbecue. Cook the steaks for 4 minutes each side. Transfer to a plate. Cover with tinfoil and leave to rest for 5 minutes.
- Slice steaks thinly. Pile on top of the potato flat breads and spoon over aioli. Serve with mesclun or microgreens sitting on top (optional).