Beef Steaks with Potato Salad and Horseradish Mayo

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free Bag on Sunday, February 26, 2017.

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For fussier eaters, omit horseradish mayo.

Ingredients

600g potatoes, scrubbed and cut into halves or quarters until they are about 2-3cm
1 head broccoli, cut into small florets
100g snow peas
¼ red onion (optional, adults)
2-3 tablespoons chives
1 tablespoon GF mayonnaise
2 tablespoons olive oil
1 teaspoon GF mustard (e.g. wholegrain, Dijon)
1 teaspoon GF vinegar (e.g. red wine, white wine, cider)
1 clove garlic, minced (optional, adults)
½ bag baby spinach leaves
100g feta cheese

a medium pot of salted water to the boil. Preheat BBQ hot plate or grill to high (if using).
Cook potatoes in pot of boiling water for about 12 minutes, until tender. When potatoes have 3 minutes cook time remaining, add broccoli to pot with potatoes and cook for 3 minutes, until bright green and tender. Drain, refresh under cold water then drain again. Set aside in colander to cool.
While potatoes cook, heat butter and a drizzle of oil in a large fry-pan on high heat. Pat beef dry and season. Cook beef for 2–3 minutes each side for mediumrare (depending on thickness), or until cooked to your liking. Set aside to rest, covered with foil, for at least 5 minutes.
While beef cooks, finish preparing potato salad. Remove stringy part from snow peas and slice 2cm; finely dice red onion (if using); finely chop chives. Whisk mayonnaise, olive oil, mustard, vinegar and garlic in a large bowl and add chopped veggies and spinach.
Add cooled potatoes and broccoli to bowl with salad ingredients and crumble in feta. Toss gently to combine and season to taste with salt and pepper. Slice beef steaks thickly against the grain.
In a small bowl, combine horseradish (if using) with mayonnaise.
Divide potato salad and slices of beef steak between plates. Serve with a dollop of tomato sauce, relish or horseradish mayo on the side (if using).