Seared Beef Sirloin Steaks with Spicy Spanish-Style Potato Salad & Mojo Verde

Ready in 35 minutes • Serves 2
This dish most recently appeared in My Choice (3 Nights For 2) on Sunday, October 23, 2022.

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Bring the smoky and rustic flavours of Spain to your kitchen with this fresh spring meal. Served with mojo verde, a vibrant sauce made with fresh herbs, garlic and spices, as well as, Ensalada de Tomate, a classic Spanish tomato salad. This colourful dish is sure to brighten your table!

Ingredients

Tomato Salad

1 tsp red wine vinegar
1 capsicum, diced
2 tomato, thinly sliced
1 drizzle of olive oil

Potato Salad

400g baby potatoes, cut in half
80g spicy Spanish Caesar dressing

Greens

50g baby spinach
1 drizzle of olive oil

To serve

50g mojo verde

Sirloin Steaks

300g beef sirloin steaks
1 drizzle of olive oil

Steps

Cut any larger potatoes in half. Place in a medium pot and cover with hot tap water. Bring to a boil with the lid on, then remove lid and reduce heat to medium. Cook for about 20 minutes, until tender. Once cooked, drain well, rinse with cold water, return to pot and leave to cool slightly.
Thinly slice tomatoes and dice capsicum. Arrange on a large serving platter and drizzle with olive oil and red wine vinegar. Season to taste with salt and pepper.
Heat olive oil in a medium frypan on medium-high heat. Pat beef dry and season with salt and pepper. Cook for 3-4 minutes each side, for medium (depending on thickness), or until cooked to your liking. Rest, covered
Combine spinach and olive oil in medium bowl and season to taste with salt and pepper.
Add spicy Spanish Caesar dressing to potatoes, season with salt and pepper and toss to combine. Thinly slice steak.
Potato salad with steak, tomato salad, greens and a dollop of mojo verde.

Nutritional Information

Energy	2956 kj 707 kcal
Protein	40.4g
Carbohydrate	29.7g
Fat	45.9g