Preparation time is 20minutes
Cook time is 15minutes
Total time is 35minutes
Serve is for 4 people
Unable to load
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 1tablespoons horseradish cream
- 500grams small red potatoes (thinly sliced)
- 2 Lebanese cucumbers (shaved lengthways)
- 1 small red onion (thinly sliced)
- 150grams sugar snap peas
- 1/3 cup light sour cream
- 1tablespoons baby capers
- 1tablespoons lemon juice
- 2 scotch fillet steaks
- 2tablespoons olive oil
- 80grams baby spinach & rocket mix
Nutrition per serving
2020kJ
Protein
27.5grams
Sugars
6.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Heat a large chargrill over medium-high heat. Put potato and 1 tbs oil in a bowl and toss to coat. Season. Cook potato for 5-7 minutes, turning halfway, or until charred and tender. Transfer to a plate and set aside.
Step 2 of 4
Meanwhile, drizzle steaks with remaining oil and season. In same pan over medium-high heat, cook steaks for 5-7 minutes, turning halfway, or until cooked to your liking. Transfer steaks to a board. Rest, covered loosely, for 5 minutes. Thinly slice.
Step 3 of 4
Meanwhile, steam or microwave peas until just tender. Drain and refresh in cold water. Drain and halve lengthways. Combine sour cream, horseradish and lemon juice in a small bowl.
Step 4 of 4
Combine beef, potato, salad mix, onion, capers, cucumber and peas in a bowl. Season. Toss gently to combine. To serve, spoon over sour cream mixture.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.