Seared beef salad with capers & mint

3 of 5-a-day diet fibre folate health healthy healthy diet plan iron summer

N/A

Source

Ingredients

150g new potatoes , thickly sliced

160g fine green beans , trimmed and halved

160g frozen peas

rapeseed oil , for brushing

200g lean fillet steak , trimmed of any fat

160g romaine lettuce , roughly torn into pieces

1 tbsp extra virgin olive oil

2 tsp cider vinegar

½ tsp English mustard powder

2 tbsp chopped mint

3 tbsp chopped basil

1 garlic clove , finely grated

1 tbsp capers

Method

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.