Steak, potato, broad bean and slow roasted tomato salad
Salads
Steak, potato, broad bean and slow roasted tomato salad
A great salad for the BBQ.
Ingredients
- 12 cherry tomatoes, halved
- 300g broad beans, podded weight
- 900g new or salad potatoes, scrubbed clean and cut into bite sized pieces
- 2 tbsp olive oil
- 1 tsp balsamic vinegar
- small handful fresh herbs e.g. chives, mint and basil, chopped
- 400g quick frying steak
- 1 tbsp oil for frying, e.g. vegetable or sunflower
- small knob of butter
Method
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Step 1
Preheat the oven to 140°C/Gas 1.
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Step 2
Place the tomatoes cut side up on a non-stick baking tray and drizzle with a little olive oil. Season and bake in the oven for 1½-2 hours, until softened and partly dried out. Remove and leave to cool.
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Step 3
Cook the broad beans in boiling water for 3 minutes. Drain, refresh, then remove the outer skin to leave the inner green bean. Put in a bowl with the tomatoes.
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Step 4
Boil the potatoes until just tender. Drain, cool, then add to the tomatoes and beans. Add the olive oil, vinegar, herbs and season well. Gently toss together.
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Step 5
Next, heat a large frying pan. Drizzle the steak with a little oil and season. Once the pan is very hot, fry for a couple of minutes on each side, then add a little knob of butter.
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Step 6
Remove the steak from the heat once the butter is melted and has started to foam. Leave the meat to rest for a good couple of minutes, then slice each steak, on the bias, into ribbons and serve on top of the potato salad.
