Marinated steaks with roasted potatoes & crispy ribbon salad

30 Min
pretty easy
4 People
Rating starstarstarstarstar
Quickly seared beef scallopini served in a fresh dill and mustard dressing, with a side of roasted baby potatoes and ribboned crispy side salad.
1. Set oven to 220°C. Halve potatoes and toss with 1 tbsp oil, salt and pepper on a lined oven tray. Place cut-side down and roast for 25 minutes, or until golden and tender.

2. Rinse and tear lettuce leaves, ribbon cucumber and carrot. Slice celery and avocado. Layer all on a serving platter and set aside.

3. Whisk to combine 1/3 cup olive oil, 1 1/2 tbsp red wine vinegar, 3 tsp dijon mustard, 1 tsp honey with 1 packet chopped dill leaves. Season with salt and pepper to taste.

4. Heat a large griddle or frypan over high heat. Brush steaks with oil, salt and pepper and cook in batches for 1 minute on each side. Place straight into dressing as you go.

5. Serve steaks with potatoes and salad, drizzle with dressing to taste.

Make sure pan is very hot prior to adding the steaks for them to brown.
Serve marinade on the side if preferred.
baby potatoes 1kg

baby cos lettuce 1
continental cucumber 1/2
purple carrot 1
celery 2 sticks
avocado 1

dill 1 packet

beef scallopini 10-pack

From your pantry:
olive oil + oil (for cooking), salt, pepper, red wine vinegar, dijon mustard, honey