Beef, roast potato and corn salad

Beef, roast potato and corn salad

1 hour 10 mins



  • 16 small Vivaldi potatoes, halved
  • 1/4 cup canola oil
  • 125g baby corn, washed, halved lengthways
  • 4 (200g each) thick beef sirloin steaks
  • 1 small lime, juiced
  • 1 tablespoon sweet chilli sauce
  • 1/2 red onion, thinly sliced
  • 250g cherry tomatoes, quartered
  • 1/3 cup coriander leaves, roughly chopped


  • Step 1

    Preheat oven to 200°C. Place potato in a large roasting pan. Drizzle with 1 tablespoon oil. Turn to coat. Roast for 1 hour or until tender and golden. Transfer to a large bowl.

  • Step 2

    Place corn on a microwave-safe plate. Cover. Microwave on HIGH (100%) for 1 to 1 1/2 minutes or until just tender. Drain. Add to potato.

  • Step 3

    Meanwhile, heat 2 teaspoons oil in a large, non-stick frying pan over medium-high heat. Season steaks with salt and pepper. Cook 2 steaks at a time for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover and stand for 5 minutes. Slice beef across the grain.

  • Step 4

    Whisk lime juice, sweet chilli sauce, remaining 1 1/2 tablespoons oil and salt and pepper in a jug.

  • Step 5

    Drizzle two-thirds of the dressing over potato salad. Add beef, onion, tomato and coriander. Drizzle over remaining dressing. Season with pepper. Toss gently to combine and serve.

Serving size: 4
Recipe courtesy of

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