Warm Steak Salad with Roasted Potato
and Caper Salsa Verde
A punchy caper and herb salsa verde perfectly complement this cooked and leafy salad.
Cals 446 · Prot 50 · Carbs 47 · Fat 4
Calorie Smart
35 min
A punchy caper and herb salsa verde perfectly complement this cooked and leafy salad.
Cals 446 · Prot 50 · Carbs 47 · Fat 4
Calorie Smart
Ingredients
Steak
Grass fed Steak Strips
350 Grams
Roast
Potatoes
500 Grams
Garlic powder
5 Grams
Potato Seasoning
4 Grams
Caper salsa verde
Red onion
1 Piece
Dijon mustard
13*
6 Grams
Red vinegar
15 ML
Apple cider vinegar
15 ML
Water
30 ML
Capers
40 Grams
Fresh parsley
15 Grams
Olive oil
3 Tbsp
Salad
Rocket
40 Grams
Baby spinach
40 Grams
Cherry tomatoes
150 Grams
Fresh mint
10 Grams
Allergens
*13 Mustard
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 1869 / 446 |
| Fats (g) | 3.8 |
| of which saturated (g) | 6.7 |
| Carbohydrates (g) | 47 |
| of which sugars (g) | 8.4 |
| Fibers (g) | 10.8 |
| Proteins (g) | 49.9 |
| Salt (g) | 2.4 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Bake potatoes
- Preheat the oven to 220°C/200°C fan.
- Cut the potatoes (skin on) into small bite-sized pieces and place onto a lined baking tray.
- Add a drizzle of oil, garlic powder, potato seasoning and a pinch of salt.
- Toss to coat.
- Cook for 25-30 min, tossing half way through cooking.
2 Pickle onions
- Meanwhile, peel and finely slice the onion.
- In a large bowl, combine the dijon mustard, red vinegar, apple cider vinegar and measured water.
- Add the sliced onion.
- Set aside to pickle.
3 Prep salad
- Toss together the rocket and baby spinach.
- Cut the cherry tomatoes into quarters.
- Finely chop the capers.
- Pick and finely chop the parsley.
- Pick the mint leaves.
4 Fry beef
- Pat dry the steak strips with a paper towel.
- Season with salt and pepper.
- Heat a large pan over high heat with a drizzle of oil.
- Fry the steak strips for 3-5 min until browned.
- Remove from the pan and set aside.
5 Make salsa
- Add the chopped capers and parsley to the pickled onions.
- Mix well to incorporate.
- Drizzle in 3 Tbsp of olive oil and season with salt and pepper.
6 Serve
- Start with a fresh base of rocket, baby spinach, and mint.
- Scatter around roasted potato and cherry tomatoes.
- Top with the steak strips.
- Serve the Warm Steak Salad with Roasted Potato and spoon over the Caper Salsa Verde.
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