Beef Salad with Capers and Mint
Beef Salad with Capers and Mint



  • 150g sliced baby potatoes
  • 150g green beans, trimmed and halved
  • 150g frozen peas
  • Olive oil
  • 200g lean beef steak, trimmed of fat
  • 150g romaine lettuce, torn
  • For the Dressing
  • 1 tbsp olive oil
  • 2 tsp white wine vinegar
  • ½ tsp English mustard
  • 2 tbsp mint, chopped
  • 3 tbsp basil, chopped
  • 1 grated garlic clove
  • 1 tbsp capers
  • Cook the potato slices in boiling salted water for 10 mins, and add the beans and peas for the last 5 mins. Drain when everything is just tender. Meanwhile, mix the dressing ingredients together in a bowl with plenty of black pepper. Stir and crush the capers and herbs with a spoon, just to intensify the flavour.
  • Brush the steak with some olive oil and grind over plenty of black pepper. Fry in a very hot pan for 4 mins on one side, and 2 mins on the other, then transfer to a plate to rest for at least 5 mins. Mix the warm veggies in the dressing to coat, then toss in the lettuce. Pile onto plates, and top with sliced steak, and a little more dressing. Serve warm, and enjoy.
15 mins
2 serving

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