A green bean, potato and lettuce salad with seared beef steak and mint

Seared beef salad with capers & mint

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(8 ratings)

Prep: 10 mins Cook: 12 mins


Serves 2

This quick and easy salad is drizzled with a tangy, herby dressing and topped with sliced fillet steak. Low in calories, it's a good source of iron and fibre

Nutrition and extra info

  • Healthy
  • Gluten-free

Nutrition: per serving

  • kcal357
  • fat13g
  • saturates4g
  • carbs25g
  • sugars8g
  • fibre12g
  • protein29g
  • salt0.5g
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  • 150g new potatoes, thickly sliced
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 160g fine green beans, trimmed and halved
  • 160g frozen peas
  • rapeseed oil, for brushing
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 200g lean fillet steak, trimmed of any fat
  • 160g romaine lettuce, roughly torn into pieces

For the dressing

  • 1 tbsp extra virgin olive oil
  • 2 tsp cider vinegar
  • ½ tsp English mustard powder
  • 2 tbsp chopped mint



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 3 tbsp chopped basil



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 1 garlic clove, finely grated
  • 1 tbsp capers
    Capers in bowl



    Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…


  1. 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.

  2. 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.

  3. 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.

  4. 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.

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Comments, questions and tips

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17th Jul, 2018
I followed the recipe to the letter, but doubled the ingredients for 4 people. Plenty of salad (we couldn't finish it), but some of us would have liked more meat. The salad was OK, but totally overpowered by the herbs, especially the mint. If I made this again, I would use less basil, leave out the mint, and maybe add some chives and/or parsley instead. Also, there wasn't quite enough vinaigrette for my liking.
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