Steak With Salt Crusted Potatoes And Pineapple Sauce

• 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

1. Preheat the oven to 400u0b0F. 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.
2. 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.
3. Meanwhile, mix the barbecue sauce with the pineapple and cilantro.
4. 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.

potatoes, salt, olive oil, rosemary, barbecue sauce, pineapple rings, coriander, white wine vinegar, sugar, cherry tomatoes, rump steaks

Taken from recipes-plus.com/api/v2.0/recipes/29916 (may not work)