Serves 2
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For the marinade:

For the potatoes:

For the coriander oil:

For the salad:

  1. To tenderise the steaks, place them between two pieces of parchment paper on a board and bash a few times with a rolling pin to flatten.
  2. In a medium bowl, using a fork, mix all the marinade ingredients together. Add the steaks to the bowl and coat well. Set aside for 15 minutes or covered overnight in the fridge if time allows.
  3. Toss the potatoes in the oil, spice mix and a pinch of salt and pepper, cook in an air fryer at 180°C for 20 minutes or until cooked through and crispy.
  4. Pat the steaks dry. In a very hot pan or on the barbecue, cook the steaks for three minutes per side, remove from the pan to a board, cover loosely with tin foil and rest for five minutes. When rested and you are ready to serve, slice the steak against the grain.
  5. To make the coriander oil, blend all the ingredients together.
  6. Toss the leaves, sliced radishes and tomatoes in your choice of dressing. Assemble the salad on a platter, scatter the potatoes over the salad, add the sliced steaks on top. Drizzle the coriander oil over the steak to serve.

Nutrition Facts

Per serving: 691kcals, 39g fat (3.7g saturated), 53.2g carbs, 17.2g sugars, 35.4g protein, 10g fibre, 0.205g sodium