Seared beef & potato salad with basil mint dressing

Name: Seared Beef & Potato Salad with Basil Mint Dressing
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: 800 g Pure South Beef Porterhouse steaks (4 steaks about 200g-250g each); 2 tbsp Olivado Avocado Oil with Basil; 300 g new potatoes (thickly sliced); 250 g green beans (trimmed); 200 g frozen peas or fresh peas; 2 cups baby cos lettuce (shredded); 2 tbsp Olivado Avocado Oil with Basil; 1 ½ tsp DYC Apple Cider Vinegar; 1 tsp Dijon mustard; A handful Superb Herb Mint (chopped); A handful Superb Herb Basil (chopped); 1 clove garlic (finely chopped); 2 tbsp capers; Salt & Pepper; ¼ cup FreshLife Sunflower Seeds (lightly toasted)

A blue platter of potato, meat and green salad with a wooden salad server on a large blue tray.

A simple one plate dinner salad drizzled with a tangy, herby dressing. This beef & potato salad is low in calories and a good source of iron and fibre.

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Prep Time 10

Cook Time 12

Total Time 22

Course Dinner

Servings

Ingredients

800 g Pure South Beef Porterhouse steaks 4 steaks about 200g-250g each
2 tbsp Olivado Avocado Oil with Basil
300 g new potatoes thickly sliced
250 g green beans trimmed
200 g frozen peas or fresh peas
2 cups baby cos lettuce shredded

For the dressing

2 tbsp Olivado Avocado Oil with Basil
1 ½ tsp DYC Apple Cider Vinegar
1 tsp Dijon mustard
A handful Superb Herb Mint chopped
A handful Superb Herb Basil chopped
1 clove garlic finely chopped
2 tbsp capers
Salt & Pepper

To Serve

¼ cup FreshLife Sunflower Seeds lightly toasted

Instructions

Place the potatoes in a large saucepan, then pour in enough water to cover them. Bring to boil over medium high heat. Let it simmer for 6 minutes. Add ½ tsp salt to the pan. Add the beans and cook for a further 3 minutes. Then tip in the peas and cook for 2 minutes more until all the vegetables are just tender. Drain.
Mix all the dressing ingredients in a large bowl and season with black pepper.
Brush oil over the steak and season well with salt and black pepper. Heat a non-stick frying pan over a high heat and cook the steak for 4 minutes on one side and 2-4 minutes on the other to your liking. Transfer to a plate to rest.
Mix the warm vegetables into the dressing until well coated, then add the lettuce and toss again. Arrange the vegetables on a serving platter. Slice the steak, pour any dressing left in the bowl over the meat and add to the salad. Sprinkle sunflower seeds. Serve while still warm.