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Griddled steak and potato salad

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

  • Feeds 2 Feeds 2
  • Ready in 15 minutes

Each serving contains

  • Energy
    1870kj 448kcal
  • Fat
    High 36%
  • Saturates
    High 52%
  • Sugar
    Low 9%
  • Salt
    Low 22%

% of adult’s reference intake | Carbohydrates per serving : 22g


  • 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


  1. Cook the potatoes in a large pan of boiling water for 12 mins, or until tender, adding the broccoli for the last 5 mins
  2. Drain and set aside to cool.
  3. Meanwhile, heat a griddle pan or barbecue until very hot
  4. 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
  5. Put the salad on a serving platter with the potatoes and broccoli
  6. 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
  7. Drizzle over the remaining dressing to serve

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