Grilled Steak Salad with Herb Vinaigrette (Low-FODMAP)

Ingredients

• 350 gtop sirloin steak
• 100 gmixed salad greens
• 150 gEnglish cucumber, sliced
• 150 gcherry tomatoes, halved
• 1medium carrot, ribboned
• 40 gfeta, crumbled
• 1¼ tbspgarlic-infused olive oil
• 1 tbspapple cider vinegar
• 1 tspDijon mustard
• 8 gfresh parsley
• ¼ tspsalt
• ½ tspblack pepper
• 1½medium potatoes (Yukon Gold or red), boiled baby potatoes

Method

1. Boil the baby potatoes in salted water over medium-high heat until tender, about 15 minutes. Drain, cool slightly and halve.

   15 min timer

2. Take the steak out of the fridge 20 minutes before cooking, pat dry and season both sides with the salt and pepper.

3. Preheat the grill or a cast-iron skillet over high heat until very hot, about 5 minutes.

4. Cook the steak for 3 to 4 minutes per side for medium-rare, 63°C (145°F) in the centre, or 71°C (160°F) for medium. Do not press it.

   8 min timer

5. Rest the steak on a board for 5 minutes, then slice thinly across the grain.

6. Whisk the garlic-infused oil, apple cider vinegar, Dijon, chopped parsley, salt and pepper.

7. Toss the greens, cucumber, tomatoes and carrot ribbons with half the dressing. Add the potatoes and steak, crumble over the feta and drizzle with the rest.

Storing and reheating

Keep the dressing separate; keeps 2 days.