Steak with potato salad

This tasty salad has it all! Tender steak, crispy veg and and a mouth-watering mustard dressing.

4

5m

Note: + 5 mins resting time

15m

Ingredients

  • 600g baby Red Royale or baby white potatoes, halved
  • 2 tbs extra virgin olive oil
  • 1 tbs white wine vinegar
  • 1 tsp wholegrain mustard
  • 60g pkt Coles Australian Baby Spinach
  • 2 spring onions, thinly sliced
  • 4 x 230g Drovers Beef Rump Steaks
  • 1 bunch asparagus, woody ends trimmed, halved lengthways
  • 200g Perino tomatoes, halved

Method

STEP 1

Place the potato in a saucepan and cover with water. Cover and bring to the boil over high heat. Uncover and cook for 10 mins or until tender.

STEP 2

Whisk the oil, vinegar and mustard in a small bowl until combined. Drain potato and transfer to a large heatproof bowl. Drizzle with dressing. Turn to coat. Add spinach and spring onion. Season. Gently toss to combine.

STEP 3

Meanwhile, heat a barbecue grill or chargrill on medium-high. Cook the steaks for 3 mins each side for medium or until cooked to your liking. Transfer to a plate. Season. Cover with foil and set aside for 5 mins to rest.

STEP 4

Cook the asparagus on the grill, turning, for 3-5 mins or until tender.

STEP 5

Slice steaks. Serve with potato salad, asparagus and tomato.

Dietary information

Dairy-free
Egg-free
Gluten-free
Lactose-free
Nut-free
Peanut-free
Sesame-free
Soy-free
No added sugar
Yeast-free
Wheat-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.