INGREDIENTS

• 650g baby potatoes, halved
• 1/4 cup (60ml) olive oil (plus extra for potatoes!)
• 2 garlic cloves, crushed
• 300g thick beef sirloin steak
• 300g thin green beans, trimmed, blanched and refreshed in cold water
• 1 small red onion, thinly sliced
• 100g cherry tomatoes, halved
• 2 tablespoons gluten-free mayonnaise
• 1 tablespoon red wine vinegar
• 1 tablespoon gluten-free horseradish cream
• 1 tablespoon chopped flat-leaf parsley leaves

Method

1. Preheat oven to 190°C. Toss potatoes with oil, salt and pepper on a baking tray and roast for 20-25 minutes until cooked.

2. Meanwhile, place 1 tablespoon oil in a dish with half the garlic. Season, then add the steak and coat in the mixture. Set aside.

3. Place the green beans, red onion and halved cherry tomatoes in a bowl.

4. Mix mayonnaise, vinegar, horseradish, and remaining oil and garlic. Set aside.

5. Heat a chargrill over high heat. When hot, cook steak for 2-3 minutes each side, or until cooked to your liking.

6. Set aside to rest for 5 minutes, then slice thinly and toss with salad ingredients and roast potatoes. Drizzle with the dressing, then sprinkle with parsley.