Barbecued steak salad Recipe

Name: Barbecued steak salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 500 g baby potatoes, halved; 350 g lean rump steak; 1 tbsp olive oil; 200 g courgettes, trimmed and sliced; 100 ml half-fat crème fraîche; 2 tbsp creamed horseradish sauce; 3 tbsp lemon juice; 1 handful chopped fresh mint; 75 g watercress; 150 g radishes, trimmed and finely sliced

Ingredients

500 g baby potatoes, halved
350 g lean rump steak
1 tbsp olive oil
200 g courgettes, trimmed and sliced
100 ml half-fat crème fraîche
2 tbsp creamed horseradish sauce
3 tbsp lemon juice
1 handful chopped fresh mint
75 g watercress
150 g radishes, trimmed and finely sliced

PREP TIME 10m	COOK TIME 15m	TOTAL TIME 25m
YIELD 4 servings

Instructions

Put the potatoes in a pan of cold water and bring to the boil. Simmer for 10-15 minutes, until tender. Drain.
Meanwhile, heat a griddle pan or barbecue to high. Brush the steak with a little of the olive oil and cook for 1½ minutes each side for medium-rare, or longer if you prefer your meat well done. Transfer to a plate and leave to rest for 10 minutes before slicing. Meanwhile, toss the courgette slices in the remaining olive oil and griddle for 2-3 minutes each side.
In a small bowl, whisk together the crème fraîche, horseradish sauce, lemon juice and mint.
To serve, toss together the potatoes, watercress, radishes, griddled courgettes and steak. Tip onto a serving platter and drizzle with the creamy dressing.

Dinner