Serves 4-6
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  1. Bring a large pot of salted water to the boil and cook the potatoes for 6-7 minutes until just barely fork tender. Drain well and allow to cool for 10 minutes.
  2. Season the steak on both sides. Heat the oil in a pan over a high heat and cook the steak for about three minutes per side or until cooked to your liking. Transfer to a plate and tent loosely with tin foil. Allow to rest for 8-10 minutes, then slice against the grain.
  3. In a large packable container, combine the red onion, corn and parsley. Add the potatoes and steak.
  4. In a jar, combine the balsamic vinegar, oil, mustard, salt and pepper and shake well to combine. When ready to serve, pour the dressing over the salad and toss to combine.

Nutrition Facts

Per serving: 473kcals, 31.7g fat (5.3g saturated), 19.4g carbs, 2.3g sugars, 29.4g protein, 3g fibre, 0.098g sodium

MAKE IT YOURS: If you can’t find fresh corn, use 2 x 198g tins of sweetcorn with no sugar added.