Seared beef & potato salad with basil mint dressing 

A blue platter of potato, meat and green salad with a wooden salad server on a large blue tray.
A simple one plate dinner salad drizzled with a tangy, herby dressing. This beef & potato salad is low in calories and a good source of iron and fibre.

Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Course Dinner
Servings 4


For the dressing

To Serve


  • Place the potatoes in a large saucepan, then pour in enough water to cover them. Bring to boil over medium high heat. Let it simmer for 6 minutes. Add ½ tsp salt to the pan. Add the beans and cook for a further 3 minutes. Then tip in the peas and cook for 2 minutes more until all the vegetables are just tender. Drain.
  • Mix all the dressing ingredients in a large bowl and season with black pepper.
  • Brush oil over the steak and season well with salt and black pepper. Heat a non-stick frying pan over a high heat and cook the steak for 4 minutes on one side and 2-4 minutes on the other to your liking. Transfer to a plate to rest.
  • Mix the warm vegetables into the dressing until well coated, then add the lettuce and toss again. Arrange the vegetables on a serving platter. Slice the steak, pour any dressing left in the bowl over the meat and add to the salad. Sprinkle sunflower seeds. Serve while still warm.
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