served with wedges and tomato salad
Rich Ballymaloe tomato relish is a perfect pairing for the juicy beef strips it coats in this recipe. The accompanying potato wedges and simple side salad with Greek style cheese make for a beautifully balanced meal.
Allergens
Utensils
Tags
Potatoes
600 grams
Ballymaloe Tomato Relish
1 pot(s)
Irish Beef Strips
250 grams
Salad Leaves
40 grams
Greek Style Cheese
100 grams
Balsamic Glaze
2 sachet(s)
Tomato
1 unit(s)
Salt
to taste
Oil
to taste
Pepper
to taste
Butter
to taste
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes into 2cm wide wedges (peeling optional).
- Pop the wedges onto a large (lined) baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn the tray halfway through.
TIP: Use two baking trays if necessary.
- When the potatoes have 5 mins left to cook, place a large pan over high heat with a drizzle of oil.
- Once the pan is very hot, sear the beef until cooked through, shifting as it colours, 2-3 mins. IMPORTANT: Wash hands and equipment after handling raw meat. Meat is safe to eat when the outside is browned.
- Remove the pan from the heat.
- Stir through the Ballymaloe relish with a knob of butter. Toss to coat and season to taste with salt and pepper.
- Chop the tomato into 2cm chunks.
- Toss the salad leaves with a drizzle of oil, the balsamic glaze and the tomato.
- Season to taste with salt and pepper.
- Divide the potato wedges, flavourful beef strips and salad between plates.
- Crumble the Greek style cheese over the salad.
2429
kJ
Energy (kJ)
581
kcal
Energy (kcal)
13
g
Fat
10.8
g
of which saturates
68.3
g
Carbohydrate
16.7
g
of which sugars
0.3
g
Dietary Fiber
41.7
g
Protein
0
mg
Cholesterol
1.95
g
Salt
with sweet potato wedges and tomato salad
with sweet potato wedges and tomato salad
with sweet potato wedges and tomato salad
