A delightful and yummy meal to delight family and guests. Very easy to make and yet looks like something you would get at a restaurant.
Ingredients
- 6 cup mixed salad leaves
- 1 Lebanese cucumber thinly sliced halved lengthways
- 1 roasted capsicum thinly sliced
- 2 avocado sliced
- 1 tbs chives
- 3 x 300 g beef fillet steak
- 1 kg potato quartered
- 1 tbs olive oil
Dressing
- 125 g soft cream cheese
- 2 tbs horseradish cream
- 1/2 cup milk
Method
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Step 1Coat steak well with salt and pepper and a little oil. Refrigerate overnight.
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Step 2Rub potatoes with oil and salt and bake at 200C for 45 minutes until crispy.
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Step 3Meanwhile, toss lettuce and cucumber together with a little of the dressing in a very large bowl. Transfer and arrange neatly on 2 large platters.
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Step 4When potatoes are 10 minutes away from being ready, cook steak quickly in hot pan or grill until rare to medium. Do not overcook. Sit for 5 minutes and slice approximately 5 mm thick.
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Step 5Toss the meat, and then potatoes through the salad mix, ensuring all bits are showing.
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Step 6Dressing: Mix cream cheese with horseradish cream.
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Step 7Slowly add milk until dressing has a mayonnaise consistency. Add pepper.
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Step 8Add sliced avocado and capsicum to salad then drizzle dressing in a zig zag pattern over the top.
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Step 9Sprinkle chopped chives over the top for garnish.
Recipe Notes
I use the equivalent of two lettuces. You can use raw capsicum or roasted if desired. To roast capsicum slice into strips, coat with olive oil, lay flat on baking tray and pop into oven on shelf below the potatoes. I used new potatoes.
Recipe Reviews (3)
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