Seared Beef & Potato Salad with Basil Mint Dressing


A simple one plate dinner salad drizzled with a tangy, herby dressing. It’s low in calories and a good source of iron and fibre.

Prep Time: 10 mins Cook Time: 12 mins  Serves: 4

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Ingredients

4 Pure South Beef Porterhouse steaks (200g-250g each)
2 tbsp Olivado Avocado Oil with Basil
300g Wilcox Perlas new potatoes, thickly sliced
250g Green beans, trimmed
200g 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

Directions

1
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.
2
Mix all the dressing ingredients in a large bowl and season with black pepper.
3
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.
4
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.