Peri peri steak and roasted new potato salad
Prep time: 15 minsTotal time: 
Peri peri steak and roasted new potato salad
Prep time: 15 minsTotal time: 
Chelsie Collins
Chelsie Collins
Ingredients
- 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
Step by step
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Preheat 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.
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Meanwhile, 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.
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Mix together the onion, tomatoes, cucumber and a little seasoning in a bowl.
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Heat 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.
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Tip 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.
