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Seared steak salad

Seared steak salad


Posher picnic fare, sure to impress at a smart outdoor concert

  • Feeds 4 Feeds 4
  • Ready in 40 minutes

Each serving contains

  • Energy
    1766kj 423kcal
  • Fat
    High 36%
  • Saturates
    High 37%
  • Sugar
    Low 36%
  • Salt
    Low 36%

% of adult’s reference intake | Carbohydrates per serving : 24g


  • 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


  1. Preheat the oven to 180°C/fan 160°C/Gas 4
  2. Put the potatoes in a roasting tin, drizzle with 1/2 tbsp of the oil and season with the pepper
  3. Roast for 18 mins, until tender
  4. Meanwhile, cook the asparagus in a pan of boiling water for 3 mins
  5. Drain and refresh under cold water
  6. Heat a griddle or frying pan and cook the steaks for 3 mins on each side, or longer if you prefer
  7. Remove from the pan and leave to rest for 5 mins
  8. Toss the asparagus tips with 1/2 tbsp of the oil and fry for 2 mins, until lightly charred
  9. For the dressing, whisk together the remaining olive oil, white wine vinegar, mustard and honey
  10. If eating immediately, slice the steak and toss together with the potatoes, asparagus and salad leaves, then drizzle with the dressing
  11. If taking to a picnic, pack the salad leaves and dressing separately, then toss everything together when you’re ready to serve

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