Red wine steaks with crispy potato


Red wine steaks with crispy potato

Total Time: 20 Mins


  • 1/2 cup dry red wine
  • 2 teaspoons chopped fresh rosemary leaves
  • 2 garlic cloves, crushed
  • 1 1/2 tablespoons olive oil
  • 4 (125g each) beef fillet steaks
  • 800g red rascal potatoes, scrubbed, cut into thin rounds
  • olive oil cooking spray
  • mixed salad leaves, to serve


  1. Place wine, rosemary, garlic and 2 teaspoons oil in a shallow glass or ceramic dish. Add steaks. Turn to coat. Set aside.
  2. Meanwhile, place potato and remaining oil in a large bowl. Season with salt and pepper. Toss to combine.
  3. Spray a barbecue plate or chargrill with oil. Heat over medium-high heat. Cook potato for 4 to 5 minutes each side or until golden brown and tender. Transfer to a plate. Cover to keep warm. Cook steaks for 2 to 3 minutes each side for medium or until cooked to your liking.
  4. Serve steaks with potato and salad.