Peppered steak and crisp potato salad

Recipes / Salads

Who said salads arent satisfying Try this salad of steak and crispy potatoes to fill even the hungriest tummy.

Recipe «Peppered steak and crisp potato salad» presented in category Recipes / Salads, to prepare this dish you will need no more 1:05 minutes. To make this dish at home by prescription from the author Gomer would need: 640g coliban, potatoes, quartered, Olive oil spray, 2 ripe tomatoes, 1/2 small red onion, thinly sliced , 1 bunch rocket, ends trimmed, washed, dried, torn, 1/3 cup finely shredded fresh basil, 600g beef rump steak, excess fat trimmed , Freshly ground black pepper, 2 tsp balsamic vinegar, 2 tsp extra virgin olive oil.

Ingredients:

  • 640g coliban 
  • potatoes, quartered 
  • Olive oil spray 
  • 2 ripe tomatoes 
  • 1/2 small red onion, thinly sliced 
  • 1 bunch rocket, ends trimmed, washed, dried, torn 
  • 1/3 cup finely shredded fresh basil 
  • 600g beef rump steak, excess fat trimmed 
  • Freshly ground black pepper 
  • 2 tsp balsamic vinegar 
  • 2 tsp extra virgin olive oil 

Instructions

  1. Preheat oven to 200°C. Place potato in a baking pan and spray with olive oil spray. Gently toss to coat. Bake in oven, tossing occasionally, for 45-55 minutes or until golden brown and tender. Set aside for 10 minutes to cool.
  2. Meanwhile, cut each tomato into 8 wedges. Place tomato, onion, rocket and basil in a bowl and toss to combine.
  3. Heat a heavy-based frying pan over medium-high heat. Spray both sides of steaks with olive oil spray and season with pepper. Cook steaks for 4 minutes each side for medium-rare or until cooked to your liking. Transfer to a plate and set aside for 5 minutes to rest. Thinly slice across the grain.
  4. Drizzle salad with vinegar and oil. Add the potato and steak and toss to combine. Divide among plates to serve.