Steak and potato salad
350 g, peeled and cut into 1cm chunks
lean beef sirloin steak
500 g, minute steaks (4x 125g thin cuts)
reduced-fat French dressing
⅓ cup(s), (80ml)
250 individual, halved
mixed salad leaves
2 x 3 second spray(s)
- Preheat oven to 200°C. Place potatoes on a large baking tray, lightly spray with oil and season with salt and pepper. Bake for 40 minutes, turning halfway, or until crisp and golden.
- Meanwhile, heat a large non-stick frying pan over high heat. Lightly spray steaks with oil and season with salt and pepper. Sear steaks, in batches, for 1 minute each side, then remove from pan and rest for 5 minutes before cutting into thick strips.
- Whisk dressing, mustard and 2 teaspoons of cold water in a small bowl.
- Divide tomatoes and salad leaves between plates, top with steak and potato. Drizzle with dressing to serve.