Preparation time 20 mins
Cooking time 6 mins
400g packet Silver Fern Farms New York Strip Steaks
2 tbsp extra virgin olive oil, plus extra 4 tbsp
2 tsp crushed garlic
½ cup fresh herbs, roughly chopped; like parsley, mint, basil, chervil and rocket
2 tbsp lemon juice
½ tsp Dijon mustard
1 tbsp capers
Basil leaves, to garnish
Remove Silver Fern Farm New York Strip Steaks from packaging. Mix oil and garlic and rub over meat. Season with sea salt flakes and freshly ground black pepper. Allow meat to rest at room temperature for 10 minutes.
Meanwhile, mix herbs, lemon juice, mustard, capers and extra oil in a small bowl. Season with sea salt flakes and freshly ground black pepper.
Heat a skillet, frying pan or barbecue plate over a medium to high heat. Grill the Silver Fern Farm New York Strips for 3 minutes one side. Turn and grill for a further 3 minutes, for medium-rare. Leave to rest, covered, for 5 minutes.
Slice steaks across the grain and arrange on serving plate or board. Drizzle with salsa and garnish with basil.
Avocado and Kale Salad
¼ cup muscatel raisins
¼ cup orange juice
1 firm avocado, peeled, thinly sliced
2 cups baby kale leaves
¼ cup toasted pistachios
¼ cup extra virgin olive oil
2 tbsp lemon juice
1 tsp Dijon mustard
1 tsp lemon zest
Soak raisins in orange juice for 10 mins. Arrange the avocado, kale and pistachios on a platter. Top with the soaked raisins, reserving juice for vinaigrette.
To make citrus vinaigrette, in a glass jar with a lid, put the reserved juice, olive oil, lemon juice, mustard and lemon zest. Season to taste with sea salt flakes and freshly ground black pepper. Shake well to combine. Drizzle salad with citrus vinaigrette to serve.
Mini Potato Gratins
16-18 new potatoes
2-4 cloves garlic, finely chopped
250ml single cream
2 green chillies, finely diced
Preheat oven to 180°C. Grease a 12-hole muffin tray. Thinly slice potatoes. Lay 2-3 potato slices in the bottom of each hole, sprinkle with a little garlic and season with sea salt flakes and freshly ground black pepper. Repeat with more layers of potato, garlic and seasoning in each one until muffin holes are full.
Carefully pour cream into each hole and allow to soak in. Top with finely chopped green chilli. Bake for 30-35 minutes or until potato is tender and golden brown. Allow to rest before carefully removing mini gratins from muffin tray.