Sirloin Steak with New Potatoes and Tartare and Oyster Mayonnaise

Seared aged sirloin served with a fresh spring vegetable salad, herb-infused tartare dressing, and a creamy, blended oyster mayonnaise.

Seafood High Protein Spring Steak Salad

Estimated Nutrition

Calories

2490.3

kcal / serving

4980.5 kcal total

Carbs

52.7g

per serving

105.4 g total

Fat

217.8g

per serving

435.6 g total

Protein

92.6g

per serving

185.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Baby Capers

Dijon Mustard

Fruits

piece

Lemon

zest and juice

LegumesPulses

400

Broad Bean

fresh

Meat

piece

Sirloin Steak

aged, at room temperature

NutsSeeds

Salt

to taste

Black Pepper

freshly ground, to taste

0.5

clove

Garlic

grated

sprig

Thyme

leaves only

Chive

finely chopped

Chervil

finely chopped

OilsFats

Olive Oil

100

Rapeseed Oil

300

Vegetable Oil

Seafood

piece

Oyster

shucked with juice

Vegetables

400

Pea

fresh

0.5

bunch

Breakfast Radish

with leaves, halved

piece

Cos Lettuce

leaves separated

400

New Potatoes

boiled and quartered

piece

Gherkin

finely diced

piece

Banana Shallot

finely diced

Method

Drizzle some tartare dressing on the steak and toss the remainder with the salad.

Slowly drizzle in the vegetable oil while blending until the mixture thickens into mayonnaise.

Blend the oysters and their juice with mustard in a food processor until smooth.

Preheat a griddle pan over high heat until hot.

Mix the capers, gherkins, shallot, lemon, garlic, herbs, and rapeseed oil to create the tartare dressing.

In a large bowl, combine the peas, broad beans, radishes, lettuce, and potatoes.

Serve the steak and salad with a side of the chilled oyster mayonnaise.

Transfer the steaks to a plate and leave them to rest.

Coat the steaks in olive oil, season, and griddle for 2 minutes per side.