300g thin green beans, trimmed, blanched, 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
Step 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.
Step 2 – Meanwhile, place 1 tablespoon oil in a dish with half the garlic. Season, then add steak and coat in the mixture. Set aside.
Step 3 – Place the green beans, red onion and halved cherry tomatoes in a bowl.
Step 4 – Mix mayonnaise, vinegar, horseradish, and remaining oil and garlic. Set aside.
Step 5 – Heat a chargrill over high heat. When hot, cook steak for 2-3 minutes each side, or until cooked to your liking. 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.