This steak salad with roast potatoes, green beans and tangy dressing is an easy and delicious gluten-free meal to throw together at the last mintue.
- Preheat oven to 190°C. Toss potatoes with oil, salt and pepper on a baking tray and roast for 20-25 minutes until cooked.
- Meanwhile, place 1 tablespoon oil in a dish with half the garlic. Season, then add steak and coat in the mixture. Set aside.
- Place the green beans, red onion and halved cherry tomatoes in a bowl.
- Mix mayonnaise, vinegar, horseradish, and remaining oil and garlic. Set aside.
- Heat a chargrill over high heat. When hot, cook steak for 2-3 minutes each side, or until cooked to your liking. Set aside to rest for 5 minutes, then slice thinly and toss with salad ingredients and roast potatoes. Drizzle with the dressing, then sprinkle with parsley.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set