Steak, green bean & potato salad
New potatoes, raw
500 g, trimmed and sliced on the diagonal
Calorie controlled cooking spray
Beef sirloin steak, lean, raw
1 medium, Juice of 1 lemon
1½ tablespoons, level
- Put the potatoes in a pan of cold water and bring to the boil. Cook for 10-12 minutes until just tender. Drain, rinse and set aside to cool. Meanwhile, blanch the beans in boiling water for a couple of minutes. Drain and submerge in a bowl of iced water to stop the cooking process and ensure the beans retain their bright colour. Drain again and set aside.
- Make the mustard dressing. Whisk together the oil, lemon juice, wholegrain mustard and honey, then season to taste. Once the potatoes have cooled, halve or quarter them depending on size and toss in a bowl with the beans and the mustard dressing to coat.
- Heat a large frying pan over a high heat. Mist the steaks with cooking spray and season well. Pan-fry for 2 minutes on each side for rare, 3 minutes each side for medium and 4 minutes for well done, turning once. Remove from the heat and let rest for at least 5 minutes.
- Cut each steak into thick slices and serve with the mustard-dressed salad.