Seared steak salad
https://www.coop.co.uk/recipes/seared-steak-salad
Posher picnic fare, sure to impress at a smart outdoor concert
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Feeds
4
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Ready in
40 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 24g
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Ingredients
- 500g baby new potatoes, halved if large
- 1 tsp black pepper
- 4 tbsp Co-op olive oil
- 200g Co-op asparagus tips
- 2 x 200g Co-op Irresistible Hereford beef sirloin steak
- 1 tbsp white wine vinegar
- 1 tsp English mustard
- 1 tsp Co-op clear honey
- 120g pack Co-op baby leaf salad
Method
- Preheat the oven to 180°C/fan 160°C/Gas 4
- Put the potatoes in a roasting tin, drizzle with 1/2 tbsp of the oil and season with the pepper
- Roast for 18 mins, until tender
- Meanwhile, cook the asparagus in a pan of boiling water for 3 mins
- Drain and refresh under cold water
- Heat a griddle or frying pan and cook the steaks for 3 mins on each side, or longer if you prefer
- Remove from the pan and leave to rest for 5 mins
- Toss the asparagus tips with 1/2 tbsp of the oil and fry for 2 mins, until lightly charred
- For the dressing, whisk together the remaining olive oil, white wine vinegar, mustard and honey
- If eating immediately, slice the steak and toss together with the potatoes, asparagus and salad leaves, then drizzle with the dressing
- If taking to a picnic, pack the salad leaves and dressing separately, then toss everything together when you’re ready to serve
