Healthy summer recipe for 2 people, takes only 12 mins; recipe has new potatoes, fine green beans, frozen peas, rapeseed oil, fillet steak, romaine lettuce, extra virgin olive oil, cider vinegar, english mustard powder, mint, basil, garlic clove and capers.
Seared beef salad with capers & mint
Course: Healthy summer
Servings
2
servings
Prep time
10 mins
Ingredients
- New Potatoes: 150g new potatoes, thickly sliced
- Fine Green Beans: 160g fine green beans, trimmed and halved
- Frozen Peas: 160g frozen peas
- Rapeseed Oil: rapeseed oil, for brushing
- Fillet Steak: 200g lean fillet steak, trimmed of any fat
- Romaine Lettuce: 160g romaine lettuce, roughly torn into pieces
- Extra Virgin Olive Oil: 1 tbsp extra virgin olive oil
- Cider Vinegar: 2 tsp cider vinegar
- English Mustard Powder: 1/2 tsp English mustard powder
- Mint: 2 tbsp chopped mint
- Basil: 3 tbsp chopped basil
- Garlic Clove: 1 garlic clove, finely grated
- Capers: 1 tbsp capers
Directions
- Cook the potatoes in a pan of simmering water for 5 mins. Add the beans and cook 5 mins more, then tip in the peas and cook for 2 mins until all the vegetables are just tender. Drain.
- Meanwhile, measure all the dressing ingredients in a large bowl and season with black pepper. Stir and crush the herbs and capers with the back of a spoon to intensify their flavours.
- Brush a little oil over the steak and grind over some black pepper. Heat a non-stick frying pan over a high heat and cook the steak for 4 mins on one side and 2-3 mins on the other, depending on the thickness and how rare you like it. Transfer to a plate to rest while you carry on with the rest of the salad.
- Mix the warm vegetables into the dressing until well coated, then add the lettuce and toss again. Pile onto plates. Slice the steak and turn in any dressing left in the bowl, add to the salad and serve while still warm.
