Peruvian spiced steak

with aji verde sauce and pan-fried potatoes

Ready in around 25 mins

RECIPE FACT:

This dish has a double benefit: The antioxidants in the colourful vegetables in this meal, help your body to absorb the iron in the beef.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO MAKE THE CHOPPED SALAD:

Slice the roasted red capsicum into ½ cm strips. Dice the tomatoes into 1 cm cubes and place in a salad bowl with the capsicum. Slice the root end off the baby cos and discard. Slice into 1 cm strips and add to the salad bowl. Roughly chop the coriander including the stalks which have lots of flavour and add half to the salad. Just before serving, pour in the lime dressing, season with salt and pepper and toss to combine.
2. TO COOK THE POTATOES:

Spray a non-stick pan with oil and place over a medium-high heat. Once hot add the steamed red potatoes, season with salt and cook stirring occasionally to create some crispy bits for 8-10 mins. Remove from the pan and cover to keep warm.
3. TO COOK THE PERUVIAN BEEF STEAK:

Respray the pan with oil and place over a medium-high heat. Once hot add the Peruvian seasoned beef sirloin to the pan and cook for2-3 mins each side for medium rare – a little long for well done. Leave to rest before slicing.
TO SERVE:

Spoon chopped salad onto plates with fried potatoes. Place the sliced Peruvian beef on the vegetables. Dollop with aji verde sauce and sprinkle with remaining coriander.