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Steak and potato salad

Steak and potato salad

Total Time
50 min
10 min
40 min
With its Dijon dressing and crispy potatoes, this healthier version of steak and chips is sure to win over the family.



350 g, peeled, cut into 1cm cubes

Beef sirloin steak, raw

450 g, (buy 4 x 125g thin-cut steaks), fat trimmed

99% fat-free French dressing

cup(s), (80ml)

Dijon mustard

2 tsp

Mixed salad leaves

200 g

Cherry tomatoes

250 g, medley mix, halved

Oil spray

3 x 3 second spray(s)


  1. Preheat oven to 200°C. Line a large baking tray with baking paper. Place potatoes on prepared tray, lightly spray with oil and season with salt and pepper. Bake for about 40 minutes, turning halfway through cooking, until crisp and golden.
  2. Meanwhile, heat a large non-stick frying pan over high heat. Lightly spray both sides of steaks with oil and season with salt and pepper. Cook steaks, in 2 batches, for about 1 minute each side, then remove from pan and rest for 5 minutes before cutting into thick strips.
  3. Whisk dressing, mustard and 2 teaspoons of cold water in a small bowl.
  4. Divide salad leaves and tomatoes among 4 plates. Top with steak and potato. Drizzle with dressing to serve.


COOK'S TIP: Make this extra special by crumbling over 20 g blue cheese per serving.