Tender peppery steaks and a fresh potato and vegetable salad, ready to eat in just 25 minutes.
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Rate this recipe Serves 4 Course Main meal Prepare 15 mins Cook 10 mins Total time 25 mins Share
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Ingredients
Method
Nutrition
Ingredients 500 g Waitrose Miniature Potatoes230 g Waitrose Bunched Asparagus, spears halved lengthways2 Waitrose Pickled Gherkins, finely chopped1 shallot, finely chopped1 tbsp olive oil25 g fresh flat-leaf parsley, roughly chopped25 g essential Waitrose Greek Light Salad Cheese, finely crumbled1 tsp black peppercorns, coarsely crushed4 essential Waitrose Frying Steaks or Thin Cut Aberdeen Angus Sirloin Steaks, trimmed of fatMethod Cook the potatoes in a pan of boiling water for 5 minutes then add the asparagus and cook for a further 3 minutes.c
Meanwhile, in a large bowl, mix together the gherkins, shallot and olive oil. Stir through the parsley and cheese.
Drain the vegetables, add to the gherkins and parsley mixture and toss well together.
Heat a large, non-stick frying pan. Sprinkle the crushed pepper over the steaks and cook over a high heat for a minute on each side.
Divide the hot steaks between 4 plates and serve straight away with the dressed vegetables.
Nutritional Typical values per serving when made using specific products in recipe
Energy
1,543kJ/ 366kcals
Fat
10.6g
Saturated Fat
4.4g
Carbohydrates
22.3g
Sugars
3.5g
Fibre
2.8g
Protein
45.4g
Salt
0.7g
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