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What's Cookin'?

A recipe for AprilSeared steak salad

Serves 4
Prepare: 10 minutes
Cook: 15 minutes (This can either be cooked on the BBQ or in the kitchen)

      • 4 rump or sirloin steaks
      • 1 tsp black peppercorns, lightly crushed
      • 3 - 4 tbsp olive oil
      • 4 plum tomatoes, halved
      • 450g new potatoes, cooked and halved
      • 1 large bunch watercress, washed
      • 1 red onion, thinly sliced
      • ˝ cucumber, peeled and sliced
      • 1 tbsp red wine vinegar
      • salt
      Rub the black pepper into the steaks and season with salt.

      When the temperature is high (NO flames) on the BBQ or heat half the oil in a griddle pan or non-stick frying pan. Cook the steaks over a high heat on both sides for 4 - 8 minutes (depending on how you like your steak cooked), turning once until well browned on the outside but still very pink in the middle.

      Cook the tomatoes alongside the steak (turn at the same time).
      Remove the steak and tomatoes from the pan and leave to rest for 5 minutes.
      Cut the cooked potatoes into chunks if large and fry over a medium high heat for 5 minutes until crisp and golden.

      Arrange the watercress in a salad bowl and add the onion, cucumber and tomatoes with juices and potato.

      Slice the steak on the diagonal. Whisk the remaining olive oil with the vinegar and seasoning.

      Add the steak to the salad, pour over the dressing and toss together. Serve.

      We would like to thank Mary Gwynn for this recipe.
      Mary is a food writer and editor 
The WI Cookbook: The First 100 Years (Ebury) and Back in Time for Dinner (Bantam Press), available now from good bookshops.