Griddled steak and potato salad
https://www.coop.co.uk/recipes/griddled-steak-and-potato-salad
Planning a barbecue? Jazz up regular potato salad with British rump steak, blue cheese and a readymade honey mustard dressing
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Feeds
2
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Ready in
15 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 22g
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Ingredients
- 200g Co-op new potatoes
- 100g Tenderstem® broccoli
- 1 Co-op Irresistible Hereford beef rump steak (about 225g)
- 1 tsp Co-op olive oil
- ½ x 120g pack Co-op watercress, spinach and rocket salad
- 1½ tbsp Co-op honey and mustard dressing
- ½ x 280g jar Co-op chargrilled peppers, sliced
- 40g blue cheese, crumbled
Method
- Cook the potatoes in a large pan of boiling water for 12 mins, or until tender, adding the broccoli for the last 5 mins
- Drain and set aside to cool.
- Meanwhile, heat a griddle pan or barbecue until very hot
- Brush the steak with the olive oil and cook for 3 mins each side for medium-rare or according to your preference. Set aside to rest
- Put the salad on a serving platter with the potatoes and broccoli
- Drizzle with ½ tbsp of the dressing, then toss. Slice the steak into strips and arrange over the salad, then top with the peppers and cheese
- Drizzle over the remaining dressing to serve
