Dinner time is a very important time in the day. Considering after all-day entire family go to work or school they finally sit together to enjoy the meal. At that time they will share what they going all-day, what kind of activity they have, and what new adventure they found.
About BBQ Steak With Potato Salad
- Prep: 0:10
- Cook: 0:10
- Difficulty: Easy
Inggredients
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4 Coles Graze Grass Fed Beef New York Strip Steaks
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6 baby white potatoes
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1/4 cup (75g) aioli
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200g pkt Coles Australian 4 Leaf Salad
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1 small red onion, thinly sliced
Be careful these meal Contains peanuts , tree nuts , milk , fish and shellfish. as ingredients. So if you had any allergies to the ingredients you should change some ingredients. After you had all Ingredient or you change with alternative Ingredients next is how you make BBQ Steak With Potato Salad.
Method
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Step 1Heat a barbecue grill or chargrill on medium-high. Season the beef. Cook for 5 mins each side for medium-rare or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
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Step 2Meanwhile, place the potatoes in a large saucepan and cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Cook for 10 mins or until the potatoes are tender. Drain well. Thickly slice.
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Step 3Combine the aioli and 1 tbs warm water in a small bowl. Combine the salad leaves, onion and potato in a large bowl.
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Step 4Thickly slice the steak. Divide among serving plates with the salad. Season. Drizzle the salad with the aioli mixture to serve.
Finally now you ready to serve for your family making sure you make extra portions because they will ask more. What do you think? It’s easy, isn’t it? I’m sure everyone can make it home including you. Absolutely nothing is impossible if you want to try. I want to thank your time. Also, examine out other interesting recipes on this particular website, Don’t forget to bookmark this particular page in the browser so you can access it faster later, don’t forget to promote it with your loved ones, good friends, and colleagues. Thanks for listening, Delighted Cooking!
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