Steak & potato salad
350 g, peeled and cut into 1cm cubes
Beef rump steak, lean, raw
500 g, 4 x 125g thin-cut
WW Garlic & Chive Salad Dressing
250 g, halved
200 g, mixed leaf salad
Calorie controlled cooking spray
2 teaspoons, level
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the potatoes on a large baking tray, mist with cooking spray and season to taste. Bake for 40 minutes, turning halfway, until crisp and golden.
- Meanwhile, heat a large nonstick frying pan over a high heat. Mist the steaks with cooking spray and season to taste. In batches, sear the steaks for 1 minute on each side, then remove from the pan and rest for 5 minutes before cutting into thick strips.
- In a small bowl, whisk together the WW Classic Garlic & Chive Dressing, mustard and 2 teaspoons of cold water. Set aside.
- Divide the tomatoes and salad leaves between plates, top with the steak and potato cubes and serve with the salad dressing drizzled over.