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Grilled beef with warm asparagus and watercress salad

You don't need loads of ingredients to create stunning results. This gorgeous platter proves that sometimes less really is more!

Serves 4

Prep Time 15 min

Cooking Time 15 min

Ingredients

  • 400g baby new potatoes
  • 2 x 250g lean rump steaks (about 2cm thick), fat trimmed
  • Spray olive oil
  • 350g asparagus, trimmed
  • 1tbsp wholegrain mustard
  • 1tbsp cider vinegar
  • 1tbsp extra-virgin olive oil
  • 1 small cucumber
  • 75g watercress

Method

  1. Put the potatoes in a medium saucepan over a high heat. Cover with cold water and bring to the boil. Cook the potatoes, uncovered, for 10-12 min or until tender. Drain. When cool enough to handle, slice the potatoes.
  2. Meanwhile, lightly spray the beef and the asparagus with the olive oil. Heat a large chargrill pan over a medium-high heat. Cook the beef and asparagus for 3-4 min on each side, or until cooked to your liking. Set the beef aside for 5 min to rest, then slice thinly.
  3. Combine the mustard, vinegar and 1tbsp extra-virgin olive oil in a large bowl. Season with freshly ground black pepper. Add the sliced potatoes, cucumber, watercress and asparagus and toss to combine. Serve the salad on a platter, topped with the
    beef slices.

Nutrition per serving

Read more on how we calculate nutrition.
309 33g 10g 2.9g 4.6g 4g 0.5g 85mg 17g 4.1mg

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