• RomyL

Simple Steak and Potato Salad with a Mustard and Garlic Vinaigrette


Feeds 1 – 2

 

Hello gym-junkies, how are we this fine morning? I figured you might be here once you saw steak, potatoes, and veggies. This has been a go-to salad for a number of years now because I love hearty salads and they are sooooo foolproof. This will fill you right up because we got carbs, protein, monounsaturated fats, and more to get you through the day.


If you're ready to feel #fitandfabulous then look no further than this complete meal conveniently labelled 'salad'.


Also...


Please don't criticise my steak cooking...


I don't like medium or medium-rare...

I'm weak.

PRO TIPS

  • Make sure to prepare your potatoes and your eggs before you start preparing the rest of the salad.

  • Honestly, i'm not a steak expert, I love steak but...i'm not a fan of medium or medium-rare, so to most other steak-lovers I over-cook my steak. If you want to know how to perfectly cook steaks I recommend Jamie Oliver's article on 'how to cook the perfect steak' https://www.jamieoliver.com/features/how-to-cook-the-perfect-steak/.

  • Vegans and Vegetarians: Grilled Halloumi and falafel are great substitutes for steak in this dish.

  • Chicken with a nice marinade works beautifully with this salad as well.


Recipe


Ingredients


For Salad

  • 1 – 2 steaks, 200g (1 for a solo meal)

  • 1 tbsp olive oil

  • 1 ½ cups baby potatoes, boiled

  • 1 avocado, cubed

  • 2 eggs, hardboiled

  • ½ red onion, thinly sliced

  • 1 cup of cherry tomatoes, halved

  • 1 medium-sized garlic clove, crushed

  • 3 – 4 cups of baby spinach (or any green leaf of your choice, baby gem works well)

  • Salt and pepper to taste

For Dressing

  • 3 tbsp extra virgin olive oil

  • 2 small cloves of crushed garlic

  • 1 tbsp apple cider vinegar

  • ½ tsp English mustard (mustard of any choice works though)

  • Salt and pepper to taste


Method

  1. Season your steak with salt and pepper on both sides. Heat up a frying pan on a medium-high heat. Add a tablespoon of olive oil to the pan. When the pan is really hot, add the steak and sear for 6 – 10 minutes (depending on how you like your steak done). Once cooked, set aside on a chopping board to rest for 6 minutes

  2. Toss together spinach, cherry tomatoes, avocado, and onion in serving bowl

  3. Cut boiled eggs in quarters. Cut baby potatoes in half. And lay both on top of the salad

  4. Slice or chop the steak up and put on top of the salad

  5. Mix together garlic, extra virgin olive oil, mustard, apple cider vinegar, and a pinch of salt and pepper

  6. Drizzle the dressing over the top of the salad and toss right before serving

  7. And enjoy!

Stay Salty,


Romy xx

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