Queensland Steak with Roasted Potatoes and Jalapeño-Coriander Dip

Steps

1. Remove steaks from the fridge about 30 minutes before grilling to bring to room temperature.
2. Wash the potatoes and boil in salted water until tender.
3. Drain the potatoes and toss with 3 tablespoons of olive oil, torn thyme, and torn rosemary. Season with salt and pepper.
4. Spread the potatoes on a hot grill and cook until golden, about 10-15 minutes.
5. Finely chop the jalapeño peppers and shallot. Roughly chop the coriander.
6. In a bowl, mix mayonnaise, crème fraîche, chopped jalapeño, shallot, and coriander. Season with salt, pepper, and juice from half a lime. Chill the dip for at least 10 minutes.
7. Brush the steaks with 2 tablespoons of olive oil, season with coarse salt and pepper.
8. Grill the steaks on a hot grill for about 3-4 minutes per side for medium-rare.
9. Let the steaks rest under foil for 5 minutes after grilling.
10. Serve the steaks with the roasted potatoes and jalapeño-coriander dip.