November 28, 2012 - 13:06 GMT hellomagazine.com Steak recipe: Zingy Steaks with Warm Potato Salad Dish type: Steak Serves 4 Preparation time: 25 minutes Cooking time: 20 minutesIngredients 4 x 150g/5½oz thin cut sirloin or minute steaks Salt and freshly milled black pepper 5ml/1tsp dried oregano 10ml/2tsp olive oil For the Warm Potato Salad 675g/1½lb waxy long potatoes, e.g. Charlotte, unskinned and cut into quarters Grated zest and juice of ½ lemon 10ml/2tsp capers, rinsed 30ml/2tbsp toasted pine nuts or almonds (optional) 60ml/4tbsp freshly chopped flat-leaf parsley 100g/4oz rocket leaves, or baby spinach leaves, rinsed Lemon wedges, to serve For the Horseradish Relish 150g/5oz carton fat free fromage frais 20ml/4tsp prepared horseradish sauce 15ml/1tbsp freshly chopped flat-leaf parsleyMethod 1. For the warm potato salad, cook the potatoes in boiling water for 15-20 minutes and drain. Transfer to a large bowl and add the remaining ingredients except the lemon wedges. Cover and set aside. 2. To prepare the relish; in a small bowl mix all the ingredients together and set aside. 3. Preheat the grill to moderate. Place the steaks on a large plate or chopping board; season on both sides with the salt, pepper and oregano then brush the steaks with the oil. 4. Cook the steaks under the grill for 1-2 minutes on each side. Spoon the salad on to warm plates, cut the steaks into strips and arrange over the salad. 5. Serve with the relish and lemon wedges. N.B This recipe can contain nuts.
