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Peri peri steak and roasted new potato salad


Serves: 2
timePrep time: 15 mins
timeTotal time:
Peri peri steak and roasted new potato salad
Recipe photograph by Karen Thomas

Peri peri steak and roasted new potato salad

Feed two with this quick peri peri steak recipe, on the table in 30 minutes - our kind of midweek meal

Serves: 2
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
470Kcal
Fat
19gr
Saturates
4gr
Carbs
39gr
Sugars
20gr
Fibre
7gr
Protein
32gr
Salt
1.6gr

Chelsie Collins

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!
See more of Chelsie Collins’s recipes
Chelsie Collins

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!
See more of Chelsie Collins’s recipes

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

  1. 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.

  2. 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.

  3. Mix together the onion, tomatoes, cucumber and a little seasoning in a bowl.

  4. 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.

  5. 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.

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