• 1kg Agria Potatoes
• 1 tablespoons olive oil, plus extra for brushing
• 1/4 cup mayonnaise
• 2 teaspoons lemon juice
• 1/2 teaspoon lemon zest
• 1 small clove garlic, minced

• 1 tablespoon olive oil
• 1 teaspoon lemon zest
• 1 tablespoon thyme, finely chopped
• 1 large clove garlic, minced
• 2 x Green Meadows Sirloin Steaks

 
Method:

Pre-heat the oven to 200°C fan bake. Cut the potatoes into quarters lengthways and put into a large bowl. Drizzle with the olive oil, mix well to coat then arrange on two baking trays skin-side down. Bake for 30 minutes or until cooked through and turning golden brown. Remove from the oven and scoop out the flesh into a bowl. The flesh is great used in fish cakes, on top of shepherds pie or fried in butter and olive oil. Brush the skins with extra olive oil, return to the oven and cook for 15-20 minutes or until golden brown and crunchy. Season with sea salt.
 
To make the lemon aioli put the mayo, lemon juice and zest and the garlic into a small bowl and mix well.
 
For the sirloin, pre-heat a BBQ with a hood to approximately 200°C. Put the steaks on the BBQ, shut the lid and leave to cook for 2-3 minutes. Lift the lid and turn the steaks then cook again for 2-3 minutes. While not an exact science this time is for a medium-rare steak, though the heat of the BBQ and the thickness of the steak will impact on this too. The steaks can be served in single pieces or cut into 1cm thick slices. Serve with the potato skins and some greens.