Steak with watercress

  • Gluten Free


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. 

  • Total time: 15 minutes

Serves: 2

Nutritional Info

Typical values per serving:

Energy 2,408kJ
Fat 24.7g
Saturated Fat 8.5g
Carbohydrate 33.3g
Sugars 7.4g
Protein 54.6g
Salt 0.8g
Fibre 2.7g

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3 stars

Average user rating Based on 1 rating