Steak & chips salad

Steak & chips salad

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(3 ratings)

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Cooking time

Skill level

Easy

Servings

Serves 4

Fantastic protein-packed supper dish - healthier than the classic version, too

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
496
protein
27g
carbs
53g
fat
21g
saturates
2g
fibre
4g
sugar
0g
salt
0.54g

Ingredients

  • 750g bag frozen potato wedges
  • 1 tbsp olive oil
  • 2 pieces sirloin steak, about 350g/12oz in total
  • 120g bag herb salad
  • 6 tbsp honey and mustard salad dessing, bought or homemade

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Method

  1. Cook the potatoes: Scatter the frozen wedges in a single layer on a large baking sheet and bake until golden and crunchy, according to packet instructions.
  2. Cook the steaks: While the potatoes are in the oven, heat the oil in a frying pan until hot, and fry the steaks for 2-3 minutes on each side. Remove the steaks from the pan and leave to rest for a few minutes before slicing into thin strips.
  3. Assemble the dish: When the potatoes are done, sprinkle them with a little salt and black pepper. Tip the salad leaves into a bowl and toss with 4 tablespoons of the dressing. Divide the salad between 4 plates, top with potatoes and then the steak. Drizzle over the remaining dressing and serve immediately.

Recipe from Good Food magazine, March 2002

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Comments

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mnbvcxz's picture
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Yes, don't know why this does not have more ratings it really is very good and comes out suprisingly smart looking.

Does feel a bit foolish to be putting together premaid ingredients but it does come out well.

sexievodka's picture

Really good quick dinner. Think I cooked my steak too long tho lol.

schizopear's picture
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healthier and cheaper than our usual steak and chips supper but we didn't feel like we were missing anything! made a dressing from lemon juice, olive oil and wholegrain mustard. also added some cherry tomatoes to the salad, which i cooked in a griddle pan alongside the steak.

sarahgurbutt's picture
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This is great - it's been one of our favourite Friday night dinners for a couple of years now. So simple and so tasty - I haven't changed a thing!

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