Barbecued steak salad

On the table in under 30 minutes, this filling British salad contains 1 of your 5-a-day.

Serves: 4

Preparation time:  10 minutes

Cooking time:  15 minutes

0.0/5 stars Av. customer rating

You will need

  • 1kg baby potatoes, halved
  • 350g rump steak
  • 1 tablespoon olive oil
  • 200g courgettes, trimmed and finely sliced
  • 100ml British half fat crème fraîche
  • 2 tablespoons creamed horseradish sauce
  • 3 tablespoons lemon juice
  • 2 tablespoons semi skimmed milk
  • 4 sprigs fresh mint, leaves picked and finely chopped
  • 75g bag watercress
  • 150g British radishes, trimmed and finely sliced
[]

Recipe Information

Step by step guide to making Barbecued steak salad

  1. Put the potatoes in a pan of cold water and bring to the boil. Simmer for 10-15 minutes until tender, then drain.
  2. Meanwhile, heat a griddle pan or barbecue to high. Brush the steak with a little of the olive oil and cook for 1½ minutes each side for medium-rare, or longer if you prefer your meat well done. Remove from the heat to a plate and leave the steak to rest for 10 minutes before slicing.
  3. While the steak is resting, coat the courgette slices in the remaining olive oil and griddle for 2-3 minutes each side.
  4. In a small bowl, whisk together the crème fraîche, horseradish sauce, lemon juice, milk and mint.
  5. To serve, toss together the potatoes, watercress, radish, griddled courgette and steak. Tip onto a serving platter and drizzle with the creamy dressing.

Summary of customer ratings and reviews

Nutritional information for Barbecued steak salad

Nutritional information for Barbecued steak salad

Nutrition type per serving
Calories 345 kcal
Total Fat 9.9g
Saturated Fat 2.3g
Salt 0.18g
Sugar 5.5g

This recipe is: