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Peri peri steak and roasted new potato salad
Serves: 2
Prep time: 15 minsTotal time: 
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
Prep time: 15 minsTotal 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 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 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
-
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.
-
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.
-
Mix together the onion, tomatoes, cucumber and a little seasoning in a bowl.
-
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.
-
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.