Waitrose and Partners
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 300g baby new potatoes
  • 250g British beef rump steak, trimmed of excess fat
  • 3 tbsp olive oil
  • 1 lemon, pared zest
  • 2 clove/s garlic, peeled and bashed
  • 3 sprig/s rosemary
  • 2 tbsp balsamic vinegar
  • 90g pack wild rocket
  • 14 Peppadew Mild Whole Sweet Piquanté Peppers
  • 25g Parmigiano Reggiano, shaved


  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.

Cook’s tip

Leftover sweet peppers are great piled into burgers, on top of bruschetta with soft cheese such as ricotta, or stirred through summery pasta salads.


Typical values per serving when made using specific products in recipe


2,067kJ/ 500kcals



Saturated Fat












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