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Cattleman Steaks with Nan's Potato Salad

Prep Time:

Cook Time:


4 Servings


2 Mick's Meat Barn Rib On The Bone (Cattleman Steaks)
240g Green Beans, topped & tailed then cut in half
500g Kipfler or Jacket Potatoes, cubed
1/4 cup Italian Parsley, finely chopped
1/4 cup Basil, finely chopped
2 Spring Onions, finely sliced
1 tsp Dried Oregano
1/4 cup Whole Egg Mayonnaise
2 tsp Dijon Mustard
4 tsp Red Wine Vinegar
Salt & Black Pepper, to taste
Olive Oil


Step One - Preheat the oven to 180c. Lightly oil and season each side of the Cattleman Steaks. Set aside to bring to room temperature.
Step Two - Bring a large and medium saucepan of water to the boil. Place the potatoes in the large saucepan and cook until just soft. In a small bowl whisk together the mayonnaise, dijon mustard and red wine vinegar until combined. Refrigerate.
Step Three - Over a high heat sear each side of the steak in a frying pan, remove and place in a roasting tray. Place in the oven for 10-15 minutes at 180c - or until your liking.
Step Four - Drain the potatoes and allow to cool slightly. In the medium saucepan quickly blanch the beans for 5-10 seconds. Remove from the saucepan and refresh in a bowl of chilled water.
Step Five - Place the potatoes in a large bowl. Add in the parsley, oregano, basil and spring onions. Coat with the dressing before mixing the drained green beans through. Season.
Step Six - Remove the cattleman steak from the oven and serve alongside Nan's Potato Salad.

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