This meal was created with the BBQ season in mind – serving up two salads that are delicious served together or individually – so you can take either one along to a summer potluck!
This Week
2 Dec - 8 Dec
BBQ Steak, Potato Salad and Garden Greens with a Coriander, Raisin Dressing
- 1 hour
- 4
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Meal Prep Guide
Boil the baby potatoes. (Store in an airtight container in the fridge)
Ingredients
- 700g baby potatoes.
Method
- Start by boiling the potatoes, place the potatoes in a large pot, add cold water (enough to cover the potatoes by about 2 -3 cm) and season generously with salt. Bring to a boil then lower the heat to a simmer and cook until potatoes are tender, about 10 -15 minutes depending on their size. (Test by piercing with a fork). Once potatoes have cooked, drain and allow to dry for 5 -10 minutes.
Make the coriander, raisin dressing. (Store in an airtight jar or container in the fridge)
Ingredients
- 1 cup coriander
- 4 Tbsp olive oil
- 1 lemon (juice)
- 1 garlic clove
- 3 Tbsp raisins
- 2 Tbsp pine nuts (toasted)
- Salt
Method
- Add all of the dressing ingredients to a blender, blend until fully combined.
Tips
Tips
- When buying mayonnaise look for brands that use olive oil not a vegetable oil, we love using sabato sold in most new worlds.
- To make the dressing without a blender, simply chop all the ingredients until fine and raisins are not whole. The dressing will be slightly chunkier but still delicious.
Shortcuts
- Swap eye fillet for steak or meat of choice.
Shortcuts
Vegetables
- For a lighter carb option, swap potatoes for roasted or steamed cauliflower.
- Swap lettuce for steamed or lightly sautéed greens like green beans or asparagus and then drizzle over the dressing.
- Not a fan of boiled potatoes? Try roasting them and tossing them through the same creamy dressing.
Protein
- Swap eye fillet for steak of choice, sausage or our oregano chicken grilled on the barbecue.
- We have omitted the boiled egg and bacon from the potato salad but feel free to throw it back in!
- For a vegetarian option, omit the eye fillet and add pan fried halloumi to the greens and/or add 1 x 400g tin of chickpeas, roasted with olive oil, salt and pepper until crispy!
Other
- Add finely chopped girkins to the potato salad.
- Don’t like mayo? Try swapping mayo for our Savoury Cashew Cream.
Ingredients
Eye fillet
- 600-800g eye fillet or meat of choice
- Olive oil
- Salt and pepper
Potato Salad
- 700g baby potatoes (cut in half or to similar size)
- ⅓ cup mayonnaise
- ⅓ cup plain or greek yoghurt
- 2 tsp dijon mustard
- 3 spring onions (finely sliced)
- ¼ cup fresh chives (finely chopped)
- ¼ cup parsley (finely chopped)
- Salt and pepper
Greens
- ½ cucumber (cut into half moons)
- 1 bag baby cos, 120g (roughly chopped)
Coriander, Raisin Dressing
- 1 cup coriander
- 4 Tbsp olive oil
- 1 lemon (juice)
- 1 garlic clove
- 3 Tbsp raisins
- 2 Tbsp pine nuts (toasted)
- Salt
Method
- Remove the eye fillet from the fridge 30 – 40 minutes before cooking.
- To make the potato salad, start by placing the potatoes into a large pot, add cold water (enough to cover the potatoes by about 2 – 3 cm) and add a generous pinch of salt. Bring to a boil, then lower the heat to a simmer and cook until potatoes are tender, about 10 -15 minutes depending on their size. (Test by piercing with a fork). Once potatoes have cooked, drain and allow to dry and cool for 10 minutes.
- In a large bowl, add the mayonnaise, yoghurt, dijon mustard, salt and pepper; mix until smooth and creamy. Add the cooled potatoes, spring onion, chives and parsley. Stir well and season to taste. Set aside while you cook the steak.
- Preheat the barbecue on a high heat for 10 minutes. Rub the meat in olive oil and season with salt and pepper.
- Once the barbecue is hot, place the eye fillet directly over high heat to sear the outside. Turn the steak every 3 – 4 minutes, for a total of 15 minutes or until browned all over.
- Reduce to medium heat and cover with the lid of the barbecue. Cook for an additional 10 – 15 minutes, turning at halfway.
- Place the cooked beef onto a chopping board and allow to rest for 5 – 10 minutes before slicing.
- Lastly prepare the greens, add all of the coriander and raisin dressing ingredients to a blender, blend until combined.
- Place salad leaves and cucumber onto a platter or large plate and pour over dressing.
Variations
Vegetables
- For a lighter carb option, swap potatoes for roasted or steamed cauliflower.
- Swap lettuce for steamed or lightly sautéed greens like green beans or asparagus and then drizzle over the dressing.
- Not a fan of boiled potatoes? Try roasting them and tossing them through the same creamy dressing.
Protein
- Swap eye fillet for steak of choice, sausage or our oregano chicken grilled on the barbecue.
- We have omitted the boiled egg and bacon from the potato salad but feel free to throw it back in!
- For a vegetarian option, omit the eye fillet and add pan fried halloumi to the greens and/or add 1 x 400g tin of chickpeas, roasted with olive oil, salt and pepper until crispy!
Other
- Add finely chopped girkins to the potato salad.
- Don’t like mayo? Try swapping mayo for our Savoury Cashew Cream.
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