Scotch Fillet Steak Salad with Potatoes, Green Beans, Tomatoes & Horseradish Mayo Dressing
- Prep time: 30 minutes
- Calories: 814
- 450 g of Chat Potatoes
- 1 of Garlic Clove
- 350 g of Scotch Fillet Steak (Thick-Cut)
- 200 g of Green Beans
- 1 of Red Onion
- 90 g of Cherry Tomatoes
- 2 Tbsp of Mayonnaise
- 1 Tbsp of Horseradish Cream
- 1 Small Bunch of Flatleaf Parsley
- 1 Tbsp of Red Wine Vinegar
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 blanch 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.
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 horseradish dressing and garnish with any remaining parsley leaves. Enjoy!