Steak Salad and Hasselback Potato

1 Sirloin or Rump steak
1 tsp Olive oil 

1 Marie Piper Potato - rubbed and washed
2 cloves of garlic - chopped
20g unsalted butter - at room temperature
Salt and Pepper

Salad leaves - I used Spinach here, drizzled with some olive oil and balsamic vinegar

1. Preheat oven to 200°C
2. Line the baking tray with foil or baking paper
3. Cut the potato, approximately 1cm thick, and make sure you do NOT cut all the way through.
*Tip: I placed a wooden spoon beside the potato when I slice it to make sure that I do not accidentally slice all the way through
4. Break the butter into smaller pieces and start by rubbing the potato, making sure you rub the inside of the 'half sliced' potato
5. Season with salt and pepper
6. Sprinkle the chopped garlic onto the potato, place some in the potato slices. Rub more butter if the garlic and the seasoning do not stay
7. Place the potato on the baking paper or foil, and place it in the centre of the preheated oven. Let it bake for 50-60 minutes until crisp and golden and fluffy in the inside.

When the potato is almost done, cook your steak:
1. Heat the grill pan (there is no need to add oil onto the pan)
2. Rub a spoonful of olive oil onto the steak, then season it with salt and pepper
3. Grill the steak to your liking - usually 90 seconds on each side for rare (depending on the thickness of your steak)
4. Once cooked to your liking, take it away from the heat, cover with foil and let it rest for 5 minutes

To assemble:
1. Place the salad leaves on one side of the plate
2. Place the piping hot potato on the other side of the plate
3. Slice up your steak to 2-3cm thick and place them on the bed of salad leaves