Griddled Beef, Potato & Leek Salad
PREP: 10 minutes
COOK: 20 minutes
SERVES: 4
Skill Level: Easy
Nutrition Info (Per Serving)
360 kcal Energy
18.5g Carbohydrate
27g Protein
6g (of which Sugar)
18g Fat
7g Fibre
4g (of which Saturated Fat)
0.4g Salt
Ingredients
- 300g baby new potatoes, halved diagonally
- 100g sliced Cavolo Nero
- 2 tbsp olive oil
- 1 red pepper, sliced
- 2 Leeks, sliced
- 400g rump steak, fat removed
- 3 tbsp pesto
- 1 tbsp white wine vinegar
Instructions
- Cook the potatoes in a large saucepan of boiling water for 12-14 minutes or until just tender, remove with a slotted spoon and drain well. Then add the cavolo nero to the pan and cook for 3 minutes, drain well and set aside.
- Heat the oil in a large frying pan and fry the potatoes, cut side down for 3 minutes until golden, add the pepper and leeks and fry for 5 minutes. Stir in the cavolo nero and season.
- Meanwhile, brush the steak with a little oil and season. Heat a griddle pan and griddle for 3 minutes, turning half way through for medium rare, remove and set aside to rest before slicing.
- Mix the pesto with the vinegar. Spread the leek mixture on a serving platter, top with the steak and drizzle over the pesto dressing to serve.
