Spanish · Lunch
Beef and Potato Salad
Sliced seared beef sirloin tossed with waxy boiled potatoes, red onion, roasted red pepper and green olives in a sherry vinegar and olive oil dressing. Finished with parsley and smoked paprika, the salad balances tender beef, starchy potato and a sharp, briny vinaigrette in one composed plate.
$7
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
476Calories
42.1gProtein
25.6gFat
22.3gCarbs
4.3gSugar
4.9gFiber
481mgSodium
115mgChol
6.6gSat Fat
1210mgPotassium
54mgCalcium
4.5mgIron
3.1mcgVitamin B12
38mgVitamin C
protein-rich
low-carb
mediterranean
thirty-min-meals
Instructions
1
Prep
Pat beef sirloin dry, season both sides with salt and pepper, and let sit 5 minutes while prepping red onion, red pepper, and potatoes.
2
Boil
Place potato chunks in salted water over high heat, bring to a boil, and cook 12–15 minutes until knife-tender.
3
Rest
Heat 1 tablespoon olive oil in skillet over medium-high heat until shimmering; sear beef 3 minutes per side until medium-rare and deeply browned.
4
Toss
Transfer beef to board to rest 5 minutes, then slice thinly. Combine cooled potatoes, red onion, red pepper, olives, remaining oil, vinegar, paprika, salt, and pepper in bowl.
5
Plate
Arrange dressed salad on plate, top with sliced beef, and scatter parsley over.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g beef sirloin, patted dry
- 11 oz311g waxy potato
- 11 small red onion
- 1/2 cup70g roasted red bell pepper
- 1212 green olives, pitted
- 2 tbsp2 tbsp sherry vinegar
- 4 tbsp60ml olive oil, divided
- 2 tbsp2 tbsp fresh parsley
- 1/2 tsp1/2 tsp smoked paprika
- salt, to taste
- black pepper, to taste
