 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 2 |
|
My daughter Samantha made this the last time we visited, and I was very impressed! It's a very Aussie style of salad, as opposed to a Thai one, and NO coriander :) I think you could used a buttery lettuce instead of the spinach leaves, or a mixture of a few different greens. She doesnt use salt and pepper, but I put cracked pepper on the steaks before cooking. Ingredients:
2 steaks (eye fillet, rib or sirloin type steaks) |
60 g baby spinach leaves |
1/2 large avocado, diced |
2 medium washed potatoes (chats) |
1 cup cherry tomatoes (or to taste) |
oil (for frying) or butter (for frying) |
cucumber (optional) |
spring onion (optional) |
2 teaspoons coarse grain mustard |
2 teaspoons horseradish cream |
1 teaspoon brown sugar |
1 1/2 tablespoons white vinegar |
1/3 cup cream |
Directions:
1. boil or micro wave your potatoes (6 mins micro).
2. take out and allow to dry and cool a little.
3. slice thinly, or cube and fry in a little oil until crispy, tip onto paper towel to drain.
4. cook the steaks to desired doneness (anyway you like).
5. leave on a board for 5 minutes.
6. put all the dressing ingredients in a small saucepan.
7. arrange salad greens in your bowl.
8. heat the dressing till it thickens slightly.
9. take off the heat.
10. slice your steak, add to bowl with potato and dressing, toss lightly and serve.
|
|