Steak with Roasted Potatoes (or Mashed Sweet Potato) & Herb Salad

low Histamine

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Serves 2

Ingredients

2 fresh beef steaks (sirloin, rump, or cut of choice - avoid aged meat)

1 tbsp olive oil

Sea salt, to taste

Fresh rosemary or thyme (optional)

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For the Side (choose one):

Option 1: Roasted Potatoes

2 medium white or red potatoes, cubed

1 tbsp olive oil

Pinch of sea salt

Fresh rosemary (optional)
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Option 2: Mashed Sweet Potato

2 medium sweet potatoes, peeled and chopped

Pinch of sea salt

1 tbs of olive oil

For the Salad:

1 cup salad leaves (e.g. butter lettuce)

1/2 cucumber, sliced

1 small carrot, shredded

1 tbsp olive oil

Fresh parsley or basil, chopped

Optional: 1 tbsp hemp seeds or pumpkin seeds (if tolerated)

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Method

Steak:

1. Allow steak to get to room temperature.
2. Heat a skillet or grill pan over medium-high heat.
3. Rub steak with olive oil and a sprinkle of salt (and herbs if using).
4. Cook 3–5 minutes per side (depending on thickness & preference).
5. Remove from heat and let it rest for 3 minutes (resting time is minimised to reduce histamine buildup).
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Roasted Potatoes (if using):

1. Preheat oven to 200°C.
2. Toss potato in olive oil, salt, and rosemary.
3. Roast on a lined tray for 25–30 minutes, turning halfway.
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Mashed Sweet Potato (if using):

1. Boil sweet potatoes until fork-tender (about 15–20 minutes).
2. Drain and mash with olive oil or dairy-free butter. Add salt to taste.

Salad:

1. Toss together greens, cucumber, carrot, and herbs.
2. Dress with olive oil and a pinch of salt just before serving.

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Notes:

• Always use freshly purchased meat (not pre-frozen or aged).
 
• Serve immediately—avoid leftovers.

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