* This is a sponsored post *
To celebrate the start of Great British Beef Week on 23rd – 30th April, we are sharing one of our favourite lean beef recipes, and a real crowd pleaser – Spicy Steak and Roasted Potato Salad with Chermoula Dressing. It is possibly the best salad I have ever made, with a dressing you will want to put on everything, so you are in for a treat!
We are really in to Northern African dishes at the moment, which is why we are smothering chermoula on everything. If you haven’t heard of it before, it’s a spicy and citrusy green dressing that is used a lot in Moroccan, Algerian and Tunisian cooking. It’s traditionally used to flavour fish and seafood, but it’s often used on meat and vegetables too and we think it is the perfect sauce for a nice lean beef steak.
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Next week is Great British Beef Week and to get you in the mood for that, we are sharing one of our favourite easy and healthy beef recipes. Great British Beef Week is back for its 8th year and is here to show you that beef can play a role in a healthy and balanced diet. We don’t totally exclude anything from our diet, it’s just about finding lighter ways to incorporate our favourite things, including red meat like steak.
When it comes to beef, we are all about the thin lean cuts. They are super quick to cook (just 2 minutes each side if you like your steaks medium like us), and they provide a lean source of protein and iron, along with eight essential vitamins and minerals. Now that’s what we call a superfood. Who doesn’t want all of that in a tasty salad?! Another bonus of this salad, is that red meat is naturally rich in protein and low in sodium, this contributes towards good health and wellbeing.
Thin cuts of beef are no more than 5mm thick and because they are so quick and easy to cook, they are good to use in things like sandwiches, wraps and pasta dishes for a super quick and lean meal. Eating 70g of cooked red meat five times a week is great as part of a healthy balanced diet. To keep your portion sizes in check, a typical 70g portion of cooked meat is roughly the amount that would fit into the palm of an adult hand.
Great British Beef Week is organised by Ladies in Beef – an organisation of female beef farmers who care passionately about British beef. It runs from 23rd to 30th April and aims to encourage everyone to celebrate the quality and versatility of the natural protein source. Not only do we love supporting British food, but we are big supporters of women in business too, so this is a campaign that we can totally get behind.
What we love about beef is that it’s so versatile and quick to cook, especially when using thin cuts! This makes it perfect for a mid week dinner. Beef is great for an easy weeknight meal and this loaded salad is ready in just 40 minutes (and most of that is the potatoes roasting – which is the oven doing most of the work!). Why don’t you join in with Great British Beef Week too and make a tasty meal using thin cuts of beef. Share it on social media using the hashtag #GreatBritishBeefWeek too. You can follow Ladies In Beef on Facebook too.
What we love about this salad is it is great for feeding a crowd. You just pile up all the toppings in a giant serving bowl and let everyone dig in, making sure they get a little bit of everything. And then adding a bit of extra chermoula on top of course. When the really warm weather hits, arrange a garden dinner party and bring out a big bowl of this to your eagerly waiting guests. A healthy and delicious crowd pleasing meal in just 40 minutes.
- 2 100g Thin cut beef steaks
- 16 Charlotte potatoes (or any very small potato), halved
- 1 tbsp Olive oil
- Sea salt and black pepper
- 2 tbsp Balsamic vinegar
- Juice of 1 lemon
- 1 tbsp Soy sauce
- A handful of coriander (cilantro) finely chopped
- A handful of parsley, finely chopped
- 4 Garlic cloves, crushed
- 1 tbsp Red chilli flakes
- 1 tbsp Paprika
- 1 tsp Cumin
- 2 Heads of romaine lettuce (or a mix of lettuce), chopped
- Half a cucumber, quartered
- 16 Cherry (grape) tomatoes
- 60 g Soft goats cheese
- 4 Spring onions, sliced
- 1 Red chilli, sliced
Add the potatoes to a bowl and drizzle with some olive oil and season with salt and pepper. Put in a preheated oven at 200c for 35 minutes. 10 minutes before the potatoes are cooked, pour the balsamic vinegar over the potatoes, stir and put back in the oven for the reminding 10 minutes.
Make the dressing by mixing together the olive oil, lemon juice, soy sauce, coriander, parsley, garlic, red chilli flakes, paprika, cumin and salt and pepper.
Add a little oil to a pan, season the steak and then cook on 2 minutes each side for medium. Set aside and cut in to strips.
In a large dish, add the lettuce, cucumber and tomato, cooked potatoes and sliced steak.
Drizzle the chermoula on top and then crumble over goats cheese. To finish, sprinkle with red chillies and spring onion.
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~ This Spicy Steak and Roasted Potato Salad with Chermoula Dressing is a commissioned recipe for Ladies In Beef ~
~ Thank you for supporting the brands that make it possible for us to run this site. We love creating delicious recipes that show healthy eating doesn’t have to be boring ~
~ All opinions are our own ~