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Italian-style steak & sweet pepper salad
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Hearty and satisfying, this warm salad is perfect for an evening in. Serve with a glass of full-bodied red.
300g baby new potatoes
250g British beef rump steak, trimmed of excess fat
3 tbsp olive oil
1 lemon, pared zest
2 garlic cloves, peeled and bashed
3 large rosemary sprigs
2 tbsp balsamic vinegar
90g pack wild rocket
12-16 Peppadew Mild Whole Sweet Piquanté Peppers
25g shaved parmigiano reggiano
1. Put the potatoes in a pan and cover with cold water. Bring to the boil, then simmer for 12-15 minutes or until tender; drain and set aside. Meanwhile, heat a large heavy-based frying pan over a medium-high heat. Brush the steak all over with a little oil, season and fry for 2-2½ minutes (depending on its thickness) on each side, ensuring the surface of the meat is fully cooked. Lift out of the pan and set aside to rest.
2. Take the pan off the heat and cool for a minute, then add the remaining oil, lemon zest, garlic cloves, rosemary and balsamic; allow to warm through and infuse in the residual pan heat for about 3-4 minutes.
3. Divide the rocket and peppers between two plates, then slice the steak and potatoes and add to the plates. Discard the aromatics from the frying pan and drizzle the dressing over the salad. Serve scattered with the parmesan shavings.
Leftover sweet peppers are great piled into burgers, on top of bruschetta with soft cheese such as ricotta, or stirred through summery pasta salads.
This recipe appeared within the July 2019 recipe card collection.
Recipe cards are free to pick up every month in Waitrose & Partners stores
Typical values per serving:
This recipe was first published in June 2019.