Steak, Potato & Tomato Salad

Beef, Potato & Tomato Salad

This is a summer take on steak and potatoes with tomatoes –

The vinaigrette can be made in advance and the potatoes and steak cooked in advance with assembly just prior to serving.

If cooking in advance remove from the fridge 45 minutes before
assembly, to let everything come to room temperature.

Don’t just keep the tomato dressing for this salad, it is good with pretty much on anything – try it on a roast vegetable salad or use chicken instead of steak and vary the vegetables to suit your tastes and what’s available.

Steak, Potato & Tomato Salad

This salad is best served warm or at room temperature.

Serves 4

500g small potatoes, scrubbed, if necessary
olive oil
sea salt and freshly ground black pepper
2 x 250g steak of your choice – I used sirloin
1 punnet (250g) cherry tomatoes, halved
1 red capsicum, diced
3 stalks celery, thinly sliced
3 green onions, thinly sliced
1 punnet (250g) cherry tomatoes
1 small red onion, chopped
1 clove garlic, chopped
2 tbsp balsamic vinegar
1 pinch unrefined cane sugar
fresh seasonal herbs, such as parsley, coriander, chives or dill, chopped

1              Boil or microwave potatoes until just tender. Drain and set aside.

2              For the dressing, heat a heavy-based frying pan over a
medium-high heat, add a little oil and swirl to coat base of pan. Add tomatoes and toss for 3-4 minutes or until skins start to blister and tomatoes start to split. Reduce heat, add onion and garlic, cover and cook, stirring occasionally, for 3-4 minutes longer or until onion starts to soften.

3              Transfer tomato mixture to a small bowl (or the jug/
container that comes with some stick blenders), add vinegar and
using a stick blender, puree. Season to taste with salt and black pepper. Set aside until ready to use.

4              Heat a clean heavy-based frying pan over a medium-high heat, add a little oil and swirl to coat base of pan. Season steak with salt. Add to pan and cook for 3-4 minutes each side or until cooked to your liking. Remove from pan, cover and set aside to rest for at least 5 minutes.

5              Halve or quarter potatoes and place in a bowl. Add
tomatoes, capsicum and celery and toss gently to combine. Pour over about half the dressing and again, toss gently.

6              Spoon potato mixture on a serving platter or divide between individual plates. Slice steak and arrange on top of salad, add chopped herbs to remaining dressing and drizzle over steak. Scatter with green onions.

Happy cooking and eating.

Recipe by Rachel Blackmore

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6 thoughts on “Steak, Potato & Tomato Salad”

  1. Dear Rachel,

    Love this recipe and it’s the only time I will slice up a piece of steak.

    We BBQed a rump cap during Xmas and had it sliced up with a choice of tomato salsa and chimichurri and the fresh tomato was a beautiful complement to charred flavours.

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