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Beef and sweet potato salad with herb dressing
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Beef and sweet potato salad with herb dressing
Prepare in side on a griddle or outside on the barbecue.
- Preparation time: 10 minutes
- Cooking time: 15 minutes
-
Total time:
25 minutes
Serves: 4
Ingredients
- For the dressing
- ½ x 20g pack mint, leaves only, finely chopped
- ½ x 25g pack basil, leaves only, finely chopped
- 2 garlic cloves, chopped
- 1 lemon, peeled, cut into small cubes
- 60ml extra virgin olive oil
- For the salad
- 400g sweet potato, peeled, cut into rounds
- 1 large pinch crushed chillies
- 3 x 200g rib eye or sirloin steaks
- ½ tbsp olive oil
- 140g pack watercress, rocket and spinach salad
- 1 large red onion, thinly sliced
Method
- Combine all the ingredients for the dressing, season and set aside.
- Heat a griddle pan on a high heat. Griddle the sweet potato slices for 2–3 minutes on each side until just cooked but still with bite. Transfer to a plate; season and scatter with the crushed chillies.
- Brush the steaks with the oil, season and griddle for 2 minutes on each side. Set aside to rest. Divide the salad leaves between 4 plates, top with the sweet potato and red onion.
- Thinly slice the steaks, divide between the plates and spoon over the dressing.
Drinks recommendation
This is a perfect choice for meaty salads -there’s plenty of supple black fruit flavours yet the wine is light and fresh enough to enjoy lightly chilled.
Les Nivières 2008/09 Saumur, Loire, France 23374
http://www.waitrosewine.com/230200937/Product.aspx
Comments
Nutritional Info
Typical values per serving:
| Energy |
1702.888kJ 407.0kcal |
|---|---|
| Fat | 19.0g |
| Saturated Fat | 5.0g |
| Sugars | 6.0g |
| Salt | 0.4g |
This recipe was first published in September 2010.
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