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Beef salad with pesto potatoes
Beef salad with pesto potatoes
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Prep Time:
12 minutes
Cook Time:
10 minutes
Total Time:
22 minutes
Vibrant green beans elevate this hearty steak and potato salad with added color and flavor.
Ingredients:
  • 750g baby potatoes, sliced
  • 100g green beans, trimmed
  • 4 beef sirloin steaks, trimmed
  • 99.00 gm ready-made pesto
  • 100g baby spinach leaves
Instructions:
  • Slice the potatoes into 1cm-thick pieces and cook them until tender by boiling or steaming. Set them aside once done.
  • Blanch the beans in boiling water until tender, then quickly transfer them to ice water to maintain their vibrant color and crunch. Drain and set aside.
  • Preheat a stove top grill or barbecue on high. Brush the steaks with oil and season with salt and cracked black pepper. Grill for 3 minutes on each side or until desired doneness. Rest the steaks covered to keep warm.
  • Toss the potatoes with the pesto until evenly coated. Slice the steak and arrange it on a serving plate with the potatoes, spinach leaves, and beans.

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