750g potatoes, cut into wedges

2 tbsp olive oil

2 pieces sirloin steak, about 350g/12oz in total

120g bag herb salad

For the dressing

6 tbsp maple syrup

1 tbsp mustard

1 tbsp red wine vinegar


Cook the potatoes:  Toss the potato wedges in the olives oil, then scatter the wedges in a single layer on a large baking sheet.  Season then bake until golden and crunchy.

Cook the steaks: While the potatoes are in the oven, heat the oil in a frying pan until hot, and fry the steaks for 2-3 minutes on each side.

Remove the steaks from the pan and leave to rest for a few minutes before slicing into thin strips.

While resting, make the dressing by whisking the ingredients together.

Assemble the dish: When the potatoes are done, sprinkle them with a little salt and black pepper.

Tip the salad leaves into a bowl and toss with 4 tablespoons of the dressing.

Divide the salad between 4 plates, top with potatoes and then the steak. Drizzle over the remaining dressing and serve immediately.

Recipe adapted from: Good Food

New Low FODMAP Recipes
Low FODMAP Recipe and Gluten Free Recipe - Steak & wedge salad
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