Spicy Steak and Roasted Potato Salad with Chermoula Dressing
This is one of our favourite lean beef recipes, and a real crowd pleaser - Spicy Steak and Roasted Potato Salad with Chermoula Dressing
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Servings: 4 people
- 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
- 1 Lemon (juice only)
- 1 tbsp Soy sauce
- 1 handful Coriander (cilantro) finely chopped
- 1 handful 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
- 0.5 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 crumbled goat cheese, red chillies and spring onion.
Serving: 1portion | Calories: 258kcal | Carbohydrates: 23g | Protein: 17g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 7mg | Sodium: 398mg | Potassium: 356mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3600IU | Vitamin C: 53.6mg | Calcium: 80mg | Iron: 2.7mg