Steak & potato salad
2
Points®
Total time: 55 min • Prep: 10 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
This warm salad is a deliciously different way to serve steak and potatoes.
Ingredients
Potatoes, Raw
350 g, peeled and cut into 1cm cubes
Beef rump steak, lean, raw
500 g, 4 x 125g thin-cut
Good 4 U Garlic & Herb Salad Topper
80 g
Cherry Tomatoes
250 g, halved
Salad leaves
200 g, mixed leaf salad
Calorie controlled cooking spray
4 spray(s)
Dijon Mustard
2 teaspoon(s), level
Instructions
1
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.
2
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.
3
In a small bowl, whisk together the garlic & herb dressing with the mustard and 2 teaspoons of cold water. Set aside.
4
Divide the tomatoes and salad leaves between plates, top with the steak and potato cubes and serve with the salad dressing drizzled over.
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