Brighten up the day with this beef salad thats a beautiful mixture of colours and textures.
- Preheat oven to 200°C. Place potato in a large roasting pan. Drizzle with 1 tablespoon oil. Turn to coat. Roast for 1 hour or until tender and golden. Transfer to a large bowl.
- Place corn on a microwave-safe plate. Cover. Microwave on HIGH (100%) for 1 to 1 1/2 minutes or until just tender. Drain. Add to potato.
- Meanwhile, heat 2 teaspoons oil in a large, non-stick frying pan over medium-high heat. Season steaks with salt and pepper. Cook 2 steaks at a time for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover and stand for 5 minutes. Slice beef across the grain.
- Whisk lime juice, sweet chilli sauce, remaining 1 1/2 tablespoons oil and salt and pepper in a jug.
- Drizzle two-thirds of the dressing over potato salad. Add beef, onion, tomato and coriander. Drizzle over remaining dressing. Season with pepper. Toss gently to combine and serve.
You may need it
Food Storage Container Set
Food Storage Container Set
Cutting Board Set