Beef Sirloin with Southwest Roasted Potato Salad

Beef Sirloin with Southwest Roasted Potato Salad

Ready in 30 minutes Serves 4-5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, August 26, 2018.

Ingredients

Potato Salad

  • 600g potatoes *
  • 2 carrots
  • 1 parsnip
  • 2 tsp butter
  • ½ cos lettuce *

Beef

  • 550g beef sirloin steaks

Smoky Dressing

  • ¼-½ red onion (optional, adults) *
  • 100g smoky aioli
  • ½-1 Tbsp GF sweet chilli sauce

Steps

  1. Cook potatoes Preheat oven to 230°C. Dice potatoes 1cm, toss on a lined oven tray with a drizzle of oil and season. Roast for 25 minutes, until golden.
  2. Cook vegetables Dice carrots and parsnip 1cm. Toss all with butter on a second lined oven tray, season and roast (on rack below potatoes) for about 15 minutes, until tender.
  3. Prep beef When potatoes and veggies have 15 minutes cook time remaining, pat beef dry and season. Heat a drizzle of oil in a large fry-pan on high heat.
  4. Cook beef Cook beef for 2-3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside, covered, to rest for 5 minutes, before slicing thickly. Reserve resting juices to toss through potato salad (if desired).
  5. Finish salad Finely dice onion and combine with smoky aioli and sweet chilli sauce in a large bowl. Shred lettuce. Add to bowl with dressing along with cooked potatoes and veggies. Toss and season to taste.
  6. To serve Divide roasted potato salad between plates and top with slices of beef.