Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
4
- 1/2 red onion (sliced)
- 1/2 bunch continental parsley
- 1/4 cup extra virgin olive oil
- 2tablespoons lemon juice
- 60grams baby leaves
- 750grams washed white baby potatoes (quartered)
- 330grams whole red capsicum, roasted
- 400grams beef sizzle steaks
- 1 clove garlic, quartered
- 1/3 cup almonds
Nutrition per serving
2430kJ / 580Cal
2430 Kilojoules or 580 Calories
28% of daily energy intake*
Protein
28.5grams
Fat
37.0grams
Carbs
30.2grams
Sugars
6.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Place potato in a large saucepan and cover with cold water. Cover with lid and bring to the boil over high heat. Reduce heat to medium-high and boil for 10 minutes or until just tender. Drain. Transfer to a bowl.
Step 2 of 3
Meanwhile, place capsicum, almonds, garlic and parsley in a food processor and process until chopped. Add lemon juice and half the oil and process until almost smooth. Pour over potato, tossing to coat, then season. Add onion and salad leaves, tossing to combine.
Step 3 of 3
Heat remaining oil in a large frying pan over high heat. Season beef, then cook for 30 seconds on each side or until browned. Cut into strips and serve with warm potato salad.
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