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Seared Beef & Potato Salad with Basil Mint Dressing

Yields4 ServingsPrep Time10 minsCook Time12 minsTotal Time22 mins

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.

Seared Beef & Potato Salad with Basic & Mint Dressing Recipe

 4 Beef Porterhouse steaks (200g-250g each)
 2 tbsp Avocado Oil with Basil
 300 g new potato
 250 g Green beans, trimmed
 200 g Frozen peas or fresh peas
 2 cups Baby cos lettuce, shredded
For the dressing:
 2 tbsp Avocado Oil with Basil
 1 ½ tsp DYC Apple Cider Vinegar
 1 tsp Dijon mustard
 A handful of Mint, chopped
 A handful of Basil, chopped
 1 clove Garlic, finely chopped
 2 tbsp Capers
 Salt & Pepper
To Serve:
 ¼ cup Sunflower Seeds, lightly toasted
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.

Nutrition Facts

Servings 4