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Steak with smashed potato salad


  • Place the kecap manis, hoisin, rice wine, garlic and ginger in a large bowl and whisk.
  • Cut the steak in half crossways, toss in the marinade and set aside for 10-15 mins.
  • Preheat oven to 220°C.
  • Then place the steak with the marinade in an oven tray and cook in the oven for 8-12 mins, depending on how you like it cooked, adding a little water if needed. When ready, remove and rest for 5 mins.
  • At the same time, cook the potatoes in plenty of boiling water until tender. Then drain well, return to the pot and dry out a little.
  • To make the dressing, whisk the oil, balsamic, lemon juice and honey with any cooking juices.
  • To serve, place 3-4 chats on individual plates and press down lightly with a fork. Then top with the rocket and a piece of steak, and drizzle the dressing over.


  • ½ cup kecap manis (Indonesian soy sauce)
  • 1 tspn hoisin sauce
  • a good splash of Chinese rice wine (or dry sherry)
  • 1 garlic clove, crushed
  • 1 heaped tspn freshly grated ginger
  • 2 x 200 gm porterhouse (fillet or rump) steak, trimmed of all fat & sinew
  • 12-16 chats (baby potatoes), scrubbed well
  • ½ cup olive oil
  • a good splash of balsamic vinegar
  • juice of ½ lemon
  • 1 tspn honey
  • a handful of baby rocket leaves

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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