Seared beef & potato salad with basil mint dressing
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.
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.
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