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