Spicy Steak Salad with Chermoula Dressing

4 standard portions

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Ingredients

• 2 Thin cut beef steaks (about 100g/3.5oz each)
• 800 g Charlotte potatoes (halved)
• 1 tbsp Olive oil (for the potatoes)
• 1 tbsp Olive oil (for the chermoula)
• 0.5 tablespoons Olive oil (for the steak)
• 1 pinch Fine sea salt
• 1 pinch Ground black pepper
• 2 tablespoons Balsamic vinegar
• 1 Lemon ((juice only))
• 1 tbsp Soy sauce
• 1 handful Fresh coriander (cilantro) (finely chopped)
• 1 handful Fresh parsley (finely chopped)
• 4 Garlic clove (crushed)
• 1 tbsp Red chilli flakes
• 1 tbsp Paprika
• 1 tsp Cumin
• 2 head Romaine lettuce ((or a mix of lettuce) chopped)
• 0.5 Cucumber (quartered)
• 16 Cherry tomatoes
• 60 g Soft goats cheese
• 4 Spring onion (Scallion) (sliced)
• 1 Red chilli (sliced)

Method

1. Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
2. Add 800 g Charlotte potatoes to a bowl and drizzle with 1 tbsp Olive oil and season with 1 pinch Sea salt and 1 pinch Ground black pepper. Put in the oven for 35 minutes.
3. 10 minutes before the potatoes are cooked, pour 2 tbsp Balsamic vinegar over the potatoes, stir and put back in the oven for the reminding 10 minutes.
4. Make the chermoula dressing by mixing together 1 tbsp Olive oil, juice of 1 Lemon, 1 tbsp Soy sauce, 1 handful Fresh coriander (cilantro), 1 handful Fresh parsley, 4 Garlic clove, 1 tbsp Red chilli flakes, 1 tbsp Paprika, 1 tsp Cumin and salt and pepper.
5. Add 0.5 tbsp Olive oil, season 2 Thin cut beef steaks and then cook on 2 minutes each side for medium. Set aside and cut in to strips.
6. In a large dish, add 2 head Romaine lettuce, 0.5 Cucumber and 16 Cherry tomatoes, cooked potatoes and sliced steak.
7. Drizzle the chermoula on top and then crumble over 60 g Soft goats cheese. To finish, sprinkle with 4 Spring onion (Scallion) and 1 Red chilli.