Serves 4
35 min
Steak & Chips Salad
Recipe GLPR51bac13000451e
A hearty main course salad featuring crispy oven-baked potato wedges, tender pan-seared sirloin steak sliced thin, and fresh herb greens tossed with a tangy honey mustard dressing. The warm steak and potatoes contrast beautifully with the cool, fresh salad leaves for a satisfying and balanced meal.
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Ingredients
750 g frozen potato wedges
1 tbsp olive oil
2 pieces sirloin steak, about 350g total
120 g fresh herb salad mix
6 tbsp honey mustard salad dressing
salt and black pepper to taste
Directions
Preheat your oven according to the frozen potato wedge package instructions. Arrange the wedges in a single layer on a large baking sheet, then place in the oven and bake until they are golden brown and crispy throughout, following the timing on the package.
While the potatoes are baking, heat the olive oil in a large frying pan over medium-high heat until it shimmers. Carefully place the sirloin steaks into the hot pan. Sear each steak for 2 to 3 minutes per side until a golden crust forms. For medium-rare doneness, the internal temperature should reach 145°F (63°C).
Transfer the cooked steaks to a clean cutting board and let them rest for 3 to 5 minutes. This allows the juices to redistribute through the meat. After resting, slice the steaks into thin strips against the grain.
Once the potatoes are fully cooked and crispy, remove them from the oven. Season them lightly with salt and black pepper to taste.
Place the herb salad mix into a large mixing bowl and drizzle 4 tablespoons of the honey mustard dressing over it. Toss gently until all the leaves are evenly coated with the dressing.
Divide the dressed salad leaves evenly among 4 serving plates. Top each portion with a share of the crispy potato wedges. Arrange the sliced steak on top of the potatoes, then drizzle the remaining 2 tablespoons of dressing over the top. Serve immediately while the potatoes and steak are still warm.
