Guest chef

Chelsie Collins

Chelsie Collins is a London-based food writer and one half of baking duo Blondies Kitchen. She loves creating fun, indulgent recipes – and anything involving Marmite!

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Peri peri steak and roasted new potato salad

  • Serves 2
  • Prep 15 mins
  • Total time 30 mins
0.0/5 rating (0 votes)
Peri peri steak and roasted new potato salad
Peri peri steak and roasted new potato salad

step by step

  • 1Preheat the oven to 200°C, 180°C fan, gas 6. Put the steak on a plate, smother in the peri peri sauce and season. Set aside.
  • 2Meanwhile, put the potatoes in a roasting tin, drizzle with 2 teaspoons of the oil and sprinkle over some flaky sea salt. Roast for 20-25 minutes until crispy and tender.
  • 3Mix together the onion, tomatoes, cucumber and a little seasoning in a bowl.
  • 4Heat 1 teaspoon of the oil in a frying pan over a high heat, add the steak and cook for 3-5 minutes on each side, or until cooked to your liking. Remove from the pan and leave to rest for a few minutes on a board or plate.
  • 5Tip the corn into the hot pan and stir-fry for 5 minutes until starting to char. Add to the salad with the cooked crispy potatoes, remaining 1 tablespoon oil, the mint and balsamic. Slice the steak, divide between the plates and serve with the salad.
  • Recipe photograph by Karen Thomas

You will need

  • 1 sirloin steak, about 225g
  • 50g peri peri sauce
  • 200g baby new potatoes, halved
  • 2 tbsp olive oil
  • ½ red onion, finely sliced
  • 3 large tomatoes, quartered
  • ½ cucumber, cut into chunks
  • 1 x 198g tin sweetcorn, drained
  • 1 x 28g pack mint, leaves picked and chopped
  • 2 tbsp balsamic vinegar

+ Nutritional Information