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    Beef and sweet potato salad with herb dressing

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    Beef and sweet potato salad with herb dressing

    Prepare in side on a griddle or outside on the barbecue.

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 4


    • For the dressing
    • ½ x 20g pack mint, leaves only, finely chopped
    • ½ x 25g pack basil, leaves only, finely chopped
    • 2 garlic cloves, chopped
    • 1 lemon, peeled, cut into small cubes
    • 60ml extra virgin olive oil
    • For the salad
    • 400g sweet potato, peeled, cut into rounds
    • 1 large pinch crushed chillies
    • 3 x 200g rib eye or sirloin steaks
    • ½ tbsp olive oil
    • 140g pack watercress, rocket and spinach salad
    • 1 large red onion, thinly sliced


    1. Combine all the ingredients for the dressing, season and set aside.
    2. Heat a griddle pan on a high heat. Griddle the sweet potato slices for 2–3 minutes on each side until just cooked but still with bite. Transfer to a plate; season and scatter with the crushed chillies.
    3. Brush the steaks with the oil, season and griddle for 2 minutes on each side. Set aside to rest. Divide the salad leaves between 4 plates, top with the sweet potato and red onion.
    4. Thinly slice the steaks, divide between the plates and spoon over the dressing.

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    Drinks recommendation

    This is a perfect choice for meaty salads -there’s plenty of supple black fruit flavours yet the wine is light and fresh enough to enjoy lightly chilled.
    Les Nivières 2008/09 Saumur, Loire, France 23374


    Average user rating

    4 stars