Nadia Lim’s Beef with garlic roast potatoes, broccoli and tomato salad & caper dressing

Nadia Lim’s Beef with garlic roast potatoes, broccoli and tomato salad & caper dressing


Recipe by Nadia Lim

Recipe by Nadia Lim

PREHEAT oven to 220°C. Bring a full kettle to the boil. Line an oven tray with baking paper. Preheat BBQ grill to high (if using).

  1. Toss potatoes and garlic with rosemary and a drizzle of olive oil on prepared tray. Season with salt and pepper and roast for 20 minutes until cooked through and golden. Turn once during cooking.
  2. While potatoes are cooking, prepare the rest of the meal. Combine all caper dressing ingredients in a small bowl, mix well and set aside. Cut broccoli into small florets and roughly chop about ½ the stem. In a small, heat-proof bowl, pour boiling water over broccoli, cover with a plate and leave for 4 minutes. Drain and run under cold water to cool and leave to drain well; toss broccoli, tomatoes and spinach together in a medium bowl.
  3. Pat beef dry with paper towels, drizzle with oil and season with salt. Heat a drizzle of oil in a small fry-pan on high heat (or use BBQ grill). Cook beef for about 2 minutes each side, for medium-rare (depending on thickness), or until cooked to your liking. Wrap in foil to rest for 3 minutes, then slice thinly against the grain.
  4. Toss salad with dressing just before serving.

TO SERVE, place potatoes, beef and broccoli salad on a plate. Squeeze garlic out of skin to eat.

 

Garlic Potatoes

150g potatoes, scrubbed and diced 2cm

2 cloves garlic, whole (leave skin on)

1 teaspoon finely chopped rosemary leaves

 

Caper dressing

½ tablespoon chopped capers

Pinch of lemon zest

1 teaspoon lemon juice

½ tablespoon extra-virgin olive oil

¼ teaspoon Dijon mustard

¼ teaspoon runny honey

1 teaspoon finely chopped parsley

 

Broccoli and tomato salad and beef

½ head broccoli

¼ punnet cherry tomatoes

1 handful baby spinach leaves

150 g beef sirloin steak (at room temperature)

 

Recipe by kiwi chef, Nadia Lim

 

 

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