Beef Sirloin with Baby Potato and Sour Cream Crush

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, March 19, 2017.

The beef marinade takes this dish to another flavoursome level.

Ingredients

400g baby potatoes, scrubbed and cut into halves or quarters until they are roughly the same size
1-2 spring onions
2 tablespoons parsley leaves and stalks
¼ cup sour cream

a medium pot of salted water to the boil. Preheat BBQ hot plate to high (if using).
Pat beef dry with paper towels and place in a large bowl with all remaining beef sirloin ingredients. Mix well to combine and season with pepper. Set aside to marinate while you prepare the rest of the meal.
Cook potatoes in pot of boiling water for 20-22 minutes, until tender. Drain well, return to pot and set aside, covered, to keep warm.
While potatoes cook, whisk olive oil, mustard and vinegar together in a large bowl. Finely shred lettuce, halve cherry tomatoes and dice cucumber 1cm. Set all aside.
Heat a drizzle of oil in a medium fry-pan on high heat. Cook beef for 1-2 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside, covered in foil, to rest for at least 5 minutes before slicing thickly against the grain.
While steak is cooking, finely slice spring onions and roughly chop parsley. Fold into cooked potatoes with sour cream. Crush potatoes lightly with the back of a fork and toss to combine. Season to taste with salt and pepper. Add salad veggies to bowl with dressing, toss to combine and season with salt and pepper.
spoon baby potato and sour cream crush onto plates and top with slices of beef sirloin. Serve salad on the side.