1 x pack Harvey Beef Porterhouse Pepper Steak (approx 450g)
6-8 medium red potatoes
2 red capsicum, sliced into thick strips
1 Tbsp extra virgin olive oil
1 tsp dried thyme
Rocket Salsa Verde
1 x 120g bag of rocket, finely chopped
2 garlic clove, minced
2 tsp capers
1 tsp Dijon mustard
¼ cup extra virgin olive oil
½ tsp caster sugar
Juice of half a lemon (or to taste)
½ tsp salt
Pre-heat air fryer to 200°C for 5 minutes
1. Remove Harvey Beef Porterhouse Pepper Steak from refrigerator and bring to room temperature (approximately 10 minutes).
2. Slice beef to make 4 equal size portions.
3. Scrub potatoes, cut in half lengthways and chop into 1cm thick slices.
4. Drizzle the potatoes with olive oil and scatter with thyme.
5. Place half of the potatoes in the basket of the air fryer.
6. Layer two pieces of steak on top of the potatoes.
7. Top the steak with half of the capsicum strips.
8. Air fry for 5 minutes, flip steak and continue to air fry for a further 5 minutes.
9. Remove steak and capsicum to a plate to rest for 5 minutes. Keep warm.
10. In the meantime, continue to air fry potatoes for a further 5 minutes until crispy and golden. Remove from air-fryer and keep warm.
11. Repeat steps 4-8 for the remaining portions of steak. Salsa Verde
1. Place all ingredients in a jar and stir thoroughly to combine. Loosened with a little water if required.
Serve steaks on a bed of crispy potatoes, topped with roasted red peppers and a drizzle of salsa verde.
COOKS NOTES
If your air-fryer is small, you may choose to cook each steak individually rather than two at a time.
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