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BBQ Steak, Potato Salad and Garden Greens with a Coriander, Raisin Dressing

This meal was created with the BBQ season in mind - serving up two salads that are delicious served together or individually - so you can take either one along to a summer potluck!

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Breakdown

Bring eye fillet to room temperature.
Preheat the barbecue to a high heat for 10 minutes.
Cook the meat and allow time to rest.
While the steak is cooking prepare the potato salad and greens.
Serve up and enjoy!

Tips

When buying mayonnaise look for brands that use olive oil not a vegetable oil, we love using sabato sold in most new worlds.
To make the dressing without a blender, simply chop all the ingredients until fine and raisins are not whole. The dressing will be slightly chunkier but still delicious.

Shortcuts

Swap eye fillet for steak or meat of choice.
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Meal prep guide - if you followed the meal prep guide you would have already boiled the potatoes and made the coriander and raisin dressing.

This recipe serves four, if you’re cooking for two simply halve the recipe.

INGREDIENTS Ingredients

Eye fillet

600-800g eye fillet or meat of choice
Olive oil
Salt and pepper

Potato Salad

700g baby potatoes (cut in half or to similar size)
⅓ cup mayonnaise
⅓ cup plain or greek yoghurt
2 tsp dijon mustard
3 spring onions (finely sliced)
¼ cup fresh chives (finely chopped)
¼ cup parsley (finely chopped)
Salt and pepper

Greens

½ cucumber (cut into half moons)
1 bag baby cos, 120g (roughly chopped)

Coriander, Raisin Dressing

1 cup coriander
4 Tbsp olive oil
1 lemon (juice)
1 garlic clove
3 Tbsp raisins
2 Tbsp pine nuts (toasted)
Salt

Remove the eye fillet from the fridge 30 - 40 minutes before cooking.
To make the potato salad, start by placing the potatoes into a large pot, add cold water (enough to cover the potatoes by about 2 - 3 cm) and add a generous pinch of salt. Bring to a boil, then lower the heat to a simmer and cook until potatoes are tender, about 10 -15 minutes depending on their size. (Test by piercing with a fork). Once potatoes have cooked, drain and allow to dry and cool for 10 minutes.
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In a large bowl, add the mayonnaise, yoghurt, dijon mustard, salt and pepper; mix until smooth and creamy. Add the cooled potatoes, spring onion, chives and parsley. Stir well and season to taste. Set aside while you cook the steak.
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Preheat the barbecue on a high heat for 10 minutes. Rub the meat in olive oil and season with salt and pepper.
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Once the barbecue is hot, place the eye fillet directly over high heat to sear the outside. Turn the steak every 3 - 4 minutes, for a total of 15 minutes or until browned all over.
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Reduce to medium heat and cover with the lid of the barbecue. Cook for an additional 10 - 15 minutes, turning at halfway.
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Place the cooked beef onto a chopping board and allow to rest for 5 - 10 minutes before slicing.
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Lastly prepare the greens, add all of the coriander and raisin dressing ingredients to a blender, blend until combined.
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Place salad leaves and cucumber onto a platter or large plate and pour over dressing.

VARIATIONS

Vegetables

For a lighter carb option, swap potatoes for roasted or steamed cauliflower.
Swap lettuce for steamed or lightly sautéed greens like green beans or asparagus and then drizzle over the dressing.
Not a fan of boiled potatoes? Try roasting them and tossing them through the same creamy dressing.

Protein

Swap eye fillet for steak of choice, sausage or our oregano chicken grilled on the barbecue.
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We have omitted the boiled egg and bacon from the potato salad but feel free to throw it back in!
For a vegetarian option, omit the eye fillet and add pan fried halloumi to the greens and/or add 1 x 400g tin of chickpeas, roasted with olive oil, salt and pepper until crispy!

Other

Add finely chopped girkins to the potato salad.
Don’t like mayo? Try swapping mayo for our Savoury Cashew Cream.

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