Vibrant Steak Summer Salad (HC)
Ingredients
150g baby potatoes, washed and halved (quartered if large)
2 tsp olive oil
½ tsp garlic powder
½ tsp mixed herbs
1 small beef sirloin steak (approx. 120g)
Pinch of black pepper, to taste
4-6 cherry tomatoes, halved
½ small avocado
¼ red onion, sliced
¼ cucumber, sliced
A handful of rocket
30g feta, crumbled (optional)
Dressing:
2 tbsp balsamic vinegar
½ tsp dijon mustard
1 tsp honey
1 tsp lemon juice
Instructions
Preheat the air fryer to 180°C (350°F).
Add the potatoes, 1 tsp of olive oil, garlic powder and mixed herbs to a small bowl and toss so the potatoes are well coated.
Place in the air fryer basket and cook for 15-20 minutes or until the potatoes are cooked through and crispy.
Season the steak with black pepper and drizzle with 1 tsp of olive oil. Heat a pan over medium-high heat and fry the steak to your liking. Set aside to rest.
Add the dressing ingredients to a bowl and mix until combined. Taste and adjust seasoning if needed.
Add the cooked potatoes, tomatoes, avocado, onion, cucumber and rocket to a large bowl. Drizzle over the dressing and toss to coat. Top with crumbled feta.
Transfer the salad to a serving bowl and top with sliced steak. Enjoy warm or at room temperature.
Batch Cooking Tip: This salad is easy to scale up for meal prep! Simply cook extra potatoes and steak, and prep additional salad veg and dressing.
Store the cooked potatoes, steak, salad and dressing separately in the fridge for up to 3 days. Assemble just before serving.