Steak with watercress

  • Total time: 15 minutes

Serves: 2


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.