1 Tbsp (15 ml) cooking oil
200 g rib-eye steak or sirloin
700 g baby potatoes
150 g fresh spinach, chopped
Dressing
1 clove garlic, peeled and crushed
2 Tbsp (30
ml) wholegrain mustard
2 Tbsp (30 ml) balsamic vinegar
¼ cup (60 ml) olive oil
salt and freshly ground black pepper to taste
- Heat the cooking oil in a large frying pan or griddle pan until very hot. Add the steak and fry or grill for 4-5 minutes per side for medium-done, then slice thinly.
- Boil the potatoes for 8-10 minutes until just soft, then drain and cut into halves. Toss with the spinach so that it wilts very slightly, then add the steak slices.
- Combine all the dressing ingredients and pour over the salad. Toss to mix, then set aside for a few minutes to allow the flavours to blend.
Serves 4
 |
