Beef, roast potato and corn salad

Recipes / Salads

Brighten up the day with this beef salad thats a beautiful mixture of colours and textures.

Recipe «Beef, roast potato and corn salad» presented in category Recipes / Salads, to prepare this dish you will need no more 1:00 minutes. To make this dish at home by prescription from the author Gomer would need: 16 small chat potatoes, halved, 1/4 cup canola oil, 125g baby corn, washed, halved lengthways, 4 thick sirloin steaks, 1 small lime, juiced , 1 tbsp sweet chilli sauce, 1/2 red onion, thinly sliced, 250g cherry tomatoes, quartered , 1/3 cup coriander leaves, roughly chopped.

Ingredients:

  • 16 small chat potatoes, halved 
  • 1/4 cup canola oil 
  • 125g baby corn, washed, halved lengthways 
  • 4 thick sirloin steaks 
  • 1 small lime, juiced 
  • 1 tbsp sweet chilli sauce 
  • 1/2 red onion, thinly sliced 
  • 250g cherry tomatoes, quartered 
  • 1/3 cup coriander leaves, roughly chopped 

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Whisk lime juice, sweet chilli sauce, remaining 1 1/2 tablespoons oil and salt and pepper in a jug.
  5. 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.