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Griddled steak & wasabi mash
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400g King Edward potatoes, cubed
1–2 tsp S&B Wasabi Paste
1 tbsp reduced fat soured cream
3–4 tbsp semi-skimmed milk
4 salad onions, sliced
2 tsp pink peppercorns, lightly crushed
2 rump or sirloin steaks, trimmed of fat
Sunflower oil spray
265g pack Waitrose Pea, Bean & Cress Stir Fry
1. Cook the potatoes in boiling water for 10–15 minutes or until tender, then drain and return to the pan. Add the wasabi, soured cream and milk and mash well. Stir in the salad onions and season.
2. Meanwhile, press the pink peppercorns into both sides of the steak. Cook on a preheated griddle for 2–3 minutes on each side, for medium-rare. Allow to rest for 2–3 minutes.
3. Spritz a non-stick wok or large frying pan with oil and cook the
stir fry mix for 2–3 minutes. Serve with the steak and wasabi mash.
If you prefer more seasonal veg, swap the stir fry mix for some steamed spinach or kale. Both are rich in vitamin A, essential for healthy skin and eyes.
Typical values per serving:
This recipe was first published in December 2015.