Ingredients
- 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
Directions
- 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 taste.com.au