Grilled beef with warm asparagus and watercress salad
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Time to make:
$6.80 per serve
(at time of publication)
Full ingredients list:
400g baby new potatoes
500g lean porterhouse steaks, fat trimmed
3 bunches asparagus
1 tablespoon wholegrain mustard
1 tablespoon apple cider vinegar
1 Lebanese cucumber
3 cups picked watercress sprigs
Nutritional information (per serve)
Instructions and steps:
Step 1Place potatoes in a medium saucepan over high heat. Cover with cold water and bring to the boil. Cook potatoes, uncovered, for 10–12 minutes, or until tender. Drain. When cool enough to handle, slice the potatoes.
Step 2Meanwhile, lightly spray the beef and the asparagus with olive oil. Heat a large chargrill pan over medium-high heat. Cook the beef and asparagus for 3–4 minutes on each side, or until cooked to your liking. Set beef aside for 5 minutes to rest, then slice thinly.
Step 3Combine mustard, vinegar and 1 tablespoon of olive oil in a large bowl. Season with cracked black pepper. Add potatoes, cucumber, watercress and asparagus. Toss to combine. Serve beef over salad.
About this recipe
First published: February 2018