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

Seared beef salad with capers & mint

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Rating: 5 out of 5.11 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Gluten-free
  • Healthy
Nutrition: per serving
HighlightNutrientUnit
low inkcal357
fat13g
saturates4g
carbs25g
sugars8g
fibre12g
protein29g
salt0.5g
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Ingredients

For the dressing

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

RECIPE TIPS
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Goes well with

Recipe from Good Food magazine, June 2018

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Overall rating

Rating: 5 out of 5.11 ratings

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