Photo of Seared beef salad by WW

Seared beef salad

Points® value
Total Time
25 min
15 min
10 min
Tender, juicy steak is the hero ingredient in this simple salad. And if you have more guests to feed, simply double the quantities…


Lemon Juice, Fresh

4 tablespoon(s)

Olive Oil

1½ tablespoon(s)


1 clove(s), crushed


250 g

Calorie controlled cooking spray

4 spray(s)

Beef rump steak, raw

600 g


180 g, 2 little Gem lettuces


1 individual, extra large, trimmed, halved, lengthways and sliced

Cherry Tomatoes

300 g, mixed cherry tomatoes

Carrots, raw

1 medium, shredded

Red onion

1 small, cut into thin wedges

Coriander, fresh

1 tablespoon(s)


  1. Combine the lemon juice, oil and garlic in a small bowl. Season to taste and set aside.
  2. Put the mangetout in a large heatproof bowl and pour over boiling water from the kettle. Let stand for 1 minute, then drain and immediately plunge into a bowl of iced water to cool. Drain well, then pat dry with kitchen paper. Cut into long, thin strips and set aside.
  3. Heat a large nonstick griddle pan over a high heat. Mist the steaks with cooking spray and season well. Griddle the steaks for 3-4 minutes on each side, then remove from the pan and set aside to rest for 5 minutes, before cutting into thick slices.
  4. Put the lettuce, sliced cucumber, halved tomatoes, grated carrot, wedged red onion and mangetout on a large serving platter. Top with the beef, then drizzle over the dressing. Season and serve with the coriander scattered over the top.


Swap the steak for skinless chicken breast fillets