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STEAK & ROAST NEW POTATO SALAD

A delightful combo of sesame-infused roasted new potatoes, with strips of steak in a speedy dressing, this is just what the doctor ordered: deliciously light but enough to fill you up and satisfy your hunger craving.

READY IN 50 MINUTES

SERVES 4

400g Jersey royal new potatoes

2 tbsp sesame oil, plus extra for rubbing

600g sirloin steak

salt and pepper

FOR THE DRESSING

2 tbsp sesame oil

2 tbsp white wine vinegar

2 tbsp orange juice

2 tbsp runny honey

1 tsp sesame seeds

TO SERVE

150g beansprouts, washed

250g mixed salad leaves, washed

2 tbsp chopped coriander

1. Preheat the oven to 190°C/170°C fan/375°F/Gas mark 5.

2. Bring a large saucepan of water to the boil and parboil the new potatoes for 20 minutes. Drain and tip into a baking tray. Pour the sesame oil into the tray and mix with a spatula to coat the potatoes, then season with salt and pepper and mix again lightly to coat all over. Bake in the hot oven for 25 minutes, or until golden brown. Remove and put to one side to cool.

3. While the potatoes are in the oven, rub the steak with a little sesame oil and season with salt and pepper. Place a frying pan over a high heat and when hot, add the steak. Sear for 3 minutes on each side (increase the cooking time if you like your steak well done). Remove from the pan and rest on a board for 10 minutes before slicing into strips.

4. Mix all the dressing ingredients together in a bowl and leave to one side.

5. To serve, put the salad leaves into a serving bowl and scatter over the beansprouts and coriander. Add the roasted potatoes and tuck the steak strips in between. Give the whole lot a generous dousing of dressing and enjoy.

VIRGIN TIP

This salad and dressing combo works brilliantly with other meats – grilled chicken is a lovely alternative but the steak is Mrs Barry’s favourite.