Serves2 Prepare10 Mins Cooks30 Mins

INGREDIENTS

  • 650g baby potatoes, halved
  • 1/4 cup (60ml) olive oil (plus extra for potatoes!)
  • 2 garlic cloves, crushed
  • 300g thick beef sirloin steak
  • 300g thin green beans, trimmed, blanched and refreshed in cold water
  • 1 small red onion, thinly sliced
  • 100g cherry tomatoes, halved
  • 2 tablespoons gluten-free mayonnaise
  • 1 tablespoon red wine vinegar
  • 1 tablespoon gluten-free horseradish cream
  • 1 tablespoon chopped flat-leaf parsley leaves

Method

1. Preheat oven to 190°C. Toss potatoes with oil, salt and pepper on a baking tray and roast for 20-25 minutes until cooked.

2. Meanwhile, place 1 tablespoon oil in a dish with half the garlic. Season, then add the steak and coat in the mixture. Set aside.

3. Place the green beans, red onion and halved cherry tomatoes in a bowl.

4. Mix mayonnaise, vinegar, horseradish, and remaining oil and garlic. Set aside.

5. Heat a chargrill over high heat. When hot, cook steak for 2-3 minutes each side, or until cooked to your liking.

6. Set aside to rest for 5 minutes, then slice thinly and toss with salad ingredients and roast potatoes. Drizzle with the dressing, then sprinkle with parsley.

Share this page

Get offers, competitions and news tailored just for you!

!-- Hotjar Tracking Code for www.costcutter.co.uk -->