1.Quarter capsicums, remove and discard seeds and membranes. Roast under grill or in very hot oven, skin-side up, until skin blisters and blackens. Cover capsicum pieces with plastic or paper 5 minutes. Peel away skin, slice capsicum thickly.
2.Meanwhile, cook beef on heated oiled grill plate (or grill or barbecue) until browned both sides and cooked as desired. Stand, covered, 10 minutes, slice thinly.
3.Boil, steam or microwave potato until just tender, drain, cool.
4.Place mayonnaise, mustard, capers and the water in small jug, whisk to combine dressing. Place capsicum, beef and potato in large bowl with parsley and half of the dressing, toss gently to combine.
5.Serve salad drizzled with remaining dressing.
We used sirloin for this recipe, although fillet and rump are also suitable.
Note
Related
Sign up for our newsletter
Want 20% off at THE ICONIC? Sign up to the latest news at Women’s Weekly Food.
