A round of applause please for this simple steak and salad dish. It might be easy to cook, but this kangaroo steak is anything but basic when it comes to flavour. It's dressed to impress in a silky-herby butter pan sauce and accessorised with crisp roasted potatoes and a timeless green salad. It's knockout good.
Preheat oven to 200°C fan-forced. Cut potatoes into quarters. Place on a lined baking tray, drizzle with 20ml (1 tablespoon) oil and season with salt and pepper. Roast for 25–30 minutes or until caramelised and cooked through. While potatoes are cooking, continue with step 2.
Peel and crush garlic. Pick parsley leaves from their stems and finely chop. Finely zest lemon. Soften butter by coarsely grating or chopping finely. Place garlic, parsley, lemon zest and butter in a small bowl with salt and pepper and mash to roughly combine.
Pat steaks dry with paper towel. Heat 2 teapsoons oil in a frypan over medium-high heat. Season steaks with salt and pepper and cook for 4–5 minutes each side for medium-rare or until cooked to your liking.
Add herb butter to pan in the last 1 minute of cooking and turn steaks to coat in butter. Squeeze over lemon juice and remove from heat. Remove steaks from pan and rest in aluminium foil for 5 minutes. While the steaks are resting, continue with step 5.
Place mustard, red wine vinegar, remaining olive oil, salt and pepper in a bowl large enough to fit the salad and whisk to combine. Rinse and separate lettuce leaves. Slice cucumber into half-moons. Toss lettuce and cucumber with dressing and season to taste.
Slice steaks. Divide steak, potatoes and salad between plates. Drizzle over any herb butter from the pan to serve.