Griddled Beef, Potato & Leek Salad

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

Nutrition Info (Per Serving)

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


  • 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


  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.

Cooking Tips

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

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