Steak With Salt Crusted Potatoes And Pineapple Sauce - cooking recipe

Ingredients

1 kg new potatoes, scrubbed
250 g table salt
4 tbsp olive oil
2 sprigs rosemary, halved
100 g barbecue sauce
227 g canned pineapple rings, drained chopped
15 g coriander, chopped
2 tbsp white wine vinegar
Pinch None sugar
1 small lettuce, leaves torn
100 g cherry tomatoes, halved
4 x 175 g rump steaks

Preparation

Preheat the oven to 400\u00b0F. Bring 4 cups water and the salt to a boil in a medium saucepan. Add the potatoes and simmer for 15 mins. Drain. Place potatoes on a parchment paper-lined baking pan. Roast for 12-15 mins.
Heat 2 tbsp of the oil in a large skillet on medium-high heat. Add the rosemary and steaks. Cook the steaks in 2 batches for 3-4 mins each side or until desired doneness. Remove from the pan and set aside to rest.
Meanwhile, mix the barbecue sauce with the pineapple and cilantro.
For the vinaigrette, mix the vinegar with the sugar and remaining 2 tbsp oil. Season with salt and freshly ground black pepper. Place the lettuce and cherry tomatoes in a bowl. Drizzle with the dressing and toss well. Serve with the steak, potatoes and pineapple barbecue sauce.