Scotch Fillet Steak Salad with Potatoes, Green Beans, Tomatoes & Horseradish Mayo Dressing
  • Prep time: 30 minutes
  • Calories: 814
Simple, no fuss and quick: juicy scotch fillet steak paired with green beans, horseradish and cherry tomatoes - this salad is just what you need for a weeknight dinner.
  • 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 12 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 12 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!