Save to your scrapbook
Steak with watercress
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
350g baby new potatoes, halved
1 tsp wholegrain mustard
1 tbsp olive oil
2 x 220g sirloin steaks, trimmed of fat
½ tsp whole black peppercorns, crushed
100g pack watercress
150g tub 0% fat natural yogurt
1. Cook the potatoes in boiling water for 12-15 minutes or until tender, drain, return to the pan and lightly crush with a fork. Stir in the mustard and 1 tsp oil, then season.
2. Meanwhile, sprinkle the steaks with the crushed peppercorns. Heat the remaining oil in a large frying pan and cook the steaks for 2-3 minutes each side. Set aside to rest.
3. Add the watercress to the pan juices and cook for 1-2 minutes until just wilted. Remove from the heat and add the yogurt seasoning and toss to coat. Serve the steaks topped with the crushed potatoes and watercress.
Typical values per serving: