Steak & Potato Salad

Name: Steak & Potato Salad
Total time: 2700 s
Yield: 4-serving
Cuisine: Indian
Ingredients: 6 Red skin potatoes; 1 Pound Sirloin steak (diced); 1 Bunch Spinach; 1 Avocado (chopped); 12 Cherry Tomatoes (sliced); 1 Clove Garlic (minced); 5 Tablespoons Dijon Mustard; Extra virgin olive oil; Salt; Pepper; 3 Tablespoons Extra virgin olive oil; 1 Tablespoon Apple cider vinegar; 1 Teaspoon Honey; 1 Teaspoon Lemon Juice; 0 Salt; 0 Pepper

Phillipe O'Brien @cook_7799317

Modified recipe of one of my favourite salads served at Sava's restaurant in Ann Arbor, MI. The main differences include a lack of asparagus, omitting garnishing the salad with blue cheese (which I find overpowering!) and using an alternate dressing to balsamic. I've also prepared the differently by coating them in a Dijon mustard mixture before roasting.

Phillipe O'Brien @cook_7799317

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Ingredients

45 mins

4-serving

6Red skin potatoes
1 PoundSirloin steak (diced)
1 BunchSpinach
1Avocado (chopped)
12Cherry Tomatoes (sliced)
1 CloveGarlic (minced)
5 TablespoonsDijon Mustard
Extra virgin olive oil
Salt
Pepper
3 TablespoonsExtra virgin olive oil
1 TablespoonApple cider vinegar
1 TeaspoonHoney
1 TeaspoonLemon Juice
0Salt
0Pepper

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Steps

45 mins

1

Preheat oven to 425℉
2

Allow steak to come to room temperature and season well with salt, pepper and olive oil.
3

Wash the potatoes and cut into quarters, place into a pot of cold water,bring to the boil and cook for 10-15 minutes until tender.
4

Drain potatoes and place in a large mixing bowl containing the mustard and olive oil. Mix potatoes well and place on a baking sheet in the oven for 15-20 min. Follow steps 5-8 while roasting potatoes. One cooked, turn off heat and leave to cool in the oven.
5

Prepare salad by washing the spinach, washing/slicing tomatoes in half, preparing avocado chunks.
6

Prepare dressing by vigorously mixing together 1 tbs apple cider vinegar, 3 tbs olive oil, 1 tbs honey, salt and pepper and a squeeze of lemon.
7

Place the steak into a hot pan and cook for ~ 5 min until brown. Drain off excess fat and when cooked, place on paper towel.
8

Serve steak and potatoes on a bed of spinach and top off with cherry tomatoes and avocado. Drizzle with dressing and serve.