Peppered Steak and Potato Salad with Cherry Tomatoes and Olives Recipe
Peppered Steak and Potato Salad with Cherry Tomatoes and Olives Recipe
Hot Steak on hot steamed potatoes with a cherry tomato and black olive dressing makes this much more than a salad.
100mls extra virgin olive oil, plus extra for frying
2 cloves garlic, crushed
1 tablespoon cracked black pepper
700g piece beef sirloin, trimmed of fat
2 tablespoons red wine vinegar
¾ cup pitted black Kalamata olives
½ red onion, thinly sliced
250g cherry tomatoes, halved
1 red chilli, thinly sliced
2 tablespoons capers
3 tablespoons chopped parsley
800g Agria potatoes, peeled and sliced 1 cm thick
Preheat the oven to 200°C
Mix 2 tablespoons of the oil with the garlic and black pepper and rub it all over the sirloin
Put the remaining oil, vinegar, olives, onion, tomatoes, chilli, capers and parsley into a bowl.
Mix well, taste and season. This is the dressing, reserve.
Steam or boil the potatoes carefully until tender but not collapsing.
Drain and keep warm.
Brown the steak in a little extra virgin olive oil in a hot frying pan.
Place in an ovenproof dish and place in the oven until cooked the way you like it, about 20 minutes for medium.
Remove from the oven, rest 5 minutes, slice and serve on the potatoes with the dressing over everything.
Serves 4.
