| 9 | 35 | 516 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 25 min | 2 |
| 2 tbsp | Olive Oil, Extra Virgin |
| 2 clove(s) | Garlic |
| 280 gm | Beef, sirloin tip, lean |
| 300 gm | Italian Snap Beans (Green or Yellow), Raw |
| 1 small | Red onion (sliced thin) |
| 100 gm | Cherry Tomatoes (halved) |
| 1 tbsp | Mayonnaise, low fat |
| 3 sprig | Parsley, fresh (chopped) |
| 200 gm | New potatoes |
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 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. 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.
| Meat | 1.6 |
| Vegetables | 5.3 |
