cookinginthecity:

Warm Steak Salad with Rocket & Goat Cheese

This recipe for a steak salad is hearty enough for dinner and, if you use good quality steak and goat cheese, fancy enough to be served to guests.

Makes enough for two

200g skirt or flank steak
200g new potatoes, halved
1 bunch rocket
1 cup cherry tomatoes, halved
1 small red onion, finely sliced
50g goat cheese, crumbled
Handful of walnuts, roughly chopped
Extra virgin olive oil
Juice of 1 lemon
2 Tablespoon balsamic vinegar
Salt & pepper

What to do

Boil water in large pot with a teaspoon of salt, and cook potatoes in salted water for about 10mins until soft. Drain water and put potatoes back into pot to steam for another 5mins.

Heat olive oil on medium-high, add potatoes and fry for about 10mins until golden brown all over. Season with salt & pepper, and set aside.

Grill steak. Transfer to chopping board, squeeze juice of half a lemon over, and let rest for at least 5mins. Thinly slice steak on 45° angle across the grain, and squeeze a little more lemon juice over.

In a large bowl, toss rocket, cherry tomatoes and red onion with olive oil, balsamic, salt & pepper. Divide salad between serving plates.

Arrange steak and potatoes over the salad, top with goat cheese and walnuts, and finish with drizzle of olive oil and squeeze of lemon juice. Serve immediately.