Beef and roast potato salad with horseradish dressing
300 g, halved
1 small, cut into wedges
lean beef rump steak
360 g, (2 x 200g steaks), fat trimmed
baby spinach leaves
1 x 3 second spray(s)
- Preheat oven to 180°C or 160°C fan-forced. Place potatoes and onion in a baking dish. Add oil and toss to coat. Bake for 30 minutes. Add tomatoes and bake for 10 minutes or until potatoes are golden and tomatoes are just softened.
- Meanwhile, lightly spray a large non-stick frying pan with oil and heat over high heat. Cook beef for 3–4 minutes each side or until cooked to your liking. Transfer to a plate. Cover beef with foil and rest for 5 minutes before slicing thickly.
- Whisk horseradish, mayonnaise and 2 tablespoons water in a small bowl until smooth.
- Place potatoes, onion, tomatoes, sliced beef, spinach and mint leaves in a large bowl and toss gently to combine. Serve salad drizzled with horseradish dressing.