Griddled Beef, Potato & Leek Salad

PREP: 10 minutes
COOK: 20 minutes
SERVES: 4
Skill Level: Easy

Nutrition Info (Per Serving)

360 Energy
18.5 Carbohydrate
27 Protein
6 (of which Sugar)
18 Fat
7 Fibre
4 (of which Saturated Fat)
0.4 Salt

Ingredients

300g baby new potatoes, halved diagonally

100g sliced Cavolo Nero

2 tbsp olive oil

1 red pepper, sliced

2 Leeks, sliced

400g rump steak, fat removed

3 tbsp pesto

1 tbsp white wine vinegar

Instructions

1. Cook the potatoes in a large saucepan of boiling water for 12-14 minutes or until just tender, remove with a slotted spoon and drain well. Then add the cavolo nero to the pan and cook for 3 minutes, drain well and set aside.

2. Heat the oil in a large frying pan and fry the potatoes, cut side down for 3 minutes until golden, add the pepper and leeks and fry for 5 minutes. Stir in the cavolo nero and season.

3. Meanwhile, brush the steak with a little oil and season. Heat a griddle pan and griddle for 3 minutes, turning half way through for medium rare, remove and set aside to rest before slicing.

4. Mix the pesto with the vinegar. Spread the leek mixture on a serving platter, top with the steak and drizzle over the pesto dressing to serve.

leeks-icon

Cooking Tips

Try swapping the steak for lamb leg steaks or chicken breasts.

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