Scotch Fillet Steak Salad with Potatoes, Green Beans & Tomatoes & Horseradish Mayo Dressing

Roast Potatoes:

Preheat oven to 190°C. Cut potatoes in half. Place potatoes on a lined baking tray and toss with olive oil, salt and pepper. Roast in oven for 20-25 minutes, until tender when pierced with a fork. Boil the kettle for a quick bean blanche in step 2.

Prepare Remaining Ingredients:

Peel and mince garlic. Trim ends off green beans (discarding ends). Thinly slice ¹⁄₂ of the red onion. Cut cherry tomatoes in half. Pick parsley leaves, discarding stalks. Pat dry steak with paper towel. Place the beans in a heatproof bowl and cover with boiling water from the kettle. Let sit for 3-5 minutes, until bright green but still crunchy. Drain well.

Cook Steak:

Rub steak with olive oil, salt, pepper and ¹⁄₂ minced garlic. Heat fry pan over medium-high heat. Add steak and cook 2-3 minutes before flipping. Flip 3 times for a total cooking time of 10-12 minutes (or to your preferred doneness). Remove from pan and allow to rest. You can cook your steak on the BBQ if you prefer - would add a lovely smokiness.

Prepare Salad & Dressing:

Place blanched beans, red onion (to taste), tomatoes and parsley leaves (to taste) in a bowl. In a small bowl combine mayo, horseradish, vinegar, remaining garlic and 2-3 Tbsp olive oil, mixing well.

You Plate It:

Slice steak as desired. Toss in bowl with salad ingredients and roasted potatoes. Finish with dressing and garnish with any remaining parsley leaves. Enjoy