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Adam Moore's Grilled Steak with Warm Potato Salad

Ingredients

• 120ml extra virgin olive oil, divided

• 1/4 cup  honey

• 1 can cola

• 1/4 cup rosemary leaves

• 1kg kipfler potatoes, scrubbed, halved lengthways, or baby white potatoes, halved or quartered

• 1/3 cup apple cider vinegar, divided

• 2 shallots, finely chopped

• 1/4 cup chopped flat-leaf parsley

• 2 tbsp chopped dill

• 1 tbsp wholegrain mustard

• 2 steaks, NY or Rump steaks

• 1 tbsp olive oil

• Salt and pepper

Method

1. Bring the steaks to room temperature for around 20 minutes. On a board, drizzle the steaks with olive oil and massage to coat. Season the steaks well with salt and pepper. Mix together the honey and cola with rosemary to create a marinade for the steak.

2. Heat the frying pan over a medium-high heat. Using tongs, carefully add steaks to the hot pan.

3. Cook for 3-4 minutes on each side for medium rare, 4-5 minutes each side for medium or 5-6 minutes each side for well done. Continue to brush the meat with the marinade.

4. Remove steaks from the pan and allow to rest on a board for at least 5 minutes before eating.

5. While steak is resting, in a large saucepan, add potatoes and enough water to cover by 2cm. Add 2 tbs of the vinegar to pan and season with salt. Bring to boil over medium-high heat. Reduce heat to medium. Simmer for 12 mins or until potatoes are tender. Reserve 1/4 cup (60ml) cooking liquid.

6. Drain potatoes, being careful not to break them up. Spread over a rimmed baking tray. Set aside for 5 mins to cool.

7. Whisk oil and vinegar in a bowl with shallots, parsley, dill, wholegrain mustard, 2 tsp sea salt flakes, 1 tsp pepper and reserved cooking liquid. Add potatoes. Gently toss to coat.

8. Carve the steak into 1cm-thick slices. Serve with the warm potato salad.