Photo of Grilled fillet steak with roasted potato salad by WW

Grilled fillet steak with roasted potato salad

Points® value
Total Time
1 hr
20 min
40 min
Who said steak was a weekend treat? We love it midweek, too


New potatoes, raw

600 g, halved

Calorie controlled cooking spray

4 spray(s)

Red pepper

1 medium, deseeded and thickly sliced

Beef fillet steak, lean, raw

500 g

Red wine vinegar

1 tablespoon(s)

Wholegrain Mustard

2 teaspoon(s), heaped


2 teaspoon(s), level

Olive Oil

½ tablespoon(s)

Parsley, fresh

3 tablespoon(s), torn

Dill, Fresh

2 tablespoon(s), chopped

Chives, Fresh

2 tablespoon(s), chopped


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Place the potatoes in a baking dish. Mist with cooking spray and season. Roast for 40 minutes or until golden and tender, adding the red pepper for the last 25 minutes. Set aside to cool.
  2. Meanwhile, lightly mist the steaks with cooking spray. Heat a griddle pan over a high heat until very hot and cook steaks for 2 minutes each side (or until cooked to your liking). Cover steaks with foil and set aside to rest for 5 minutes before serving.
  3. Place vinegar, mustard, honey and remaining oil in a screw-top jar. Season. Secure lid and shake to combine.
  4. Place potato, peppers, parsley, dill and chives in a large bowl. Drizzle over the dressing and toss to combine. Serve the steaks with the potato salad, garnished with parsley.