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Photo of Seared beef salad by WW

Seared beef salad

PersonalPoints™ per serving
Total Time
30 min
20 min
10 min


Lemon juice

¼ cup(s), (60ml)

Olive oil

1½ tbs


1 clove(s), small, crushed

Snow peas

250 g

Lean beef rump steak

480 g, (Buy 600g), fat trimmed

Cos lettuce

2 cup(s), 2 baby variety, leaves separated

Lebanese cucumber

1 medium, halved lengthways, sliced

Cherry tomatoes

300 g, mixed variety, halved


1 large, shredded

Red onion

1 medium, thinly sliced

Fresh coriander

½ cup(s), leaves

Oil spray

1 x 3 second spray(s)


  1. Combine juice, oil and garlic in a small screw-top jar and season with salt and pepper. Seal tightly and shake to combine. Set aside for flavours to combine.
  2. Place snow peas in a large, heatproof bowl and prepare another bowl of iced water. Cover snow peas with boiling water and stand for 1 minute. Drain and plunge into iced water to cool. Drain and pat dry with paper towel. Cut into long, thin strips.
  3. Heat a large, heavy based frying pan or chargrill pan over high heat. Lightly spray steak with oil and cook for 3-4 minutes each side. Set aside to rest for 5 minutes before slicing.
  4. Arrange vegetables on a large platter or in a large shallow bowl. Top with beef, drizzle with dressing and sprinkle with coriander.


SERVING SUGGESTION: Crumbled goat’s cheese.