Seared Steak with Crispy Potato Salad
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Seared Steak with Crispy Potato Salad

Seared Steak with Crispy Potato Salad

Our Spanish-inspired potato salad boasts crispy potatoes, briny olives, and fresh green beans for a salad like you’ve never tasted before. It’s hard to compete with a juicy pan-seared steak, but this salad definitely gives that steak a run for its money.

Tags:
Healthy
Allergens:
Sulphites

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time
DifficultyMedium

Ingredients

serving amount

2

Flank Steak

1

Red Potato

1

Cherry Plum Tomatoes

1

Green Beans

30

Olives

1

Garlic Clove

1

Balsamic Vinegar

(Contains Sulphites)

1

Basil

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Nutritional information

/ per serving
Energy (kcal)523 kcal
Energy (kJ)2188 kJ
Fat19 g
of which saturates4 g
Carbohydrate47 g
of which sugars5 g
Protein44 g
Salt1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Knife
Pot
Pan
Plate

Instructions

1

Remove the steak from your fridge and allow it to come to room temperature. Chop the potato into 1cm chunks (no need to peel!). Place in a medium-sized pot with a generous pinch of salt and cover with water. Bring to the boil on high heat, then lower the heat and cook gently for 15-20 mins. Tip: The potatoes are cooked when you can easily slip a knife through them. Drain and set aside.

2

Meanwhile, halve the cherry tomatoes. Trim the tops off the green beans and keep to one side. Chop the basil leaves and the olives. Peel and grate the garlic (or use a garlic press if you have one).

3

Heat a glug of oil in a large frying pan over medium-high heat. Add your green beans and cook, tossing for 4-6 mins, until soft. Tip: Add a splash of water every now and then to help the green beans steam and cook. Season with salt and pepper. Add your tomatoes to the pan and cook for another 3 mins. Transfer your veggies to a bowl.

4

Wipe the pan clean and then pop back on high heat ready to cook your steak. Season your steak with a generous pinch of salt and a good grind of black pepper.

5

Add a glug of oil to the pan and when the oil is very hot, add your steak and cook for 3-4 mins on each side, until nicely browned. Tip: The steak will be medium-rare at this point, so if you want it cooked to medium, cook for 2 mins longer on each side. Set aside to rest for 5 mins

6

While your steak rests, make your crispy potato salad. Heat a glug of oil in the same pan you cooked your steak in, over medium-high heat. Add your potato to the pan and sauté for 4-5 mins, until golden-brown and slightly crispy. Add your garlic and basil leaves and cook for 30 seconds more.

7

Season your potato with salt and pepper. Stir in your olives, veggies and balsamic vinegar and cook for another minute, until warmed through.

8

Slice your steak against the grain and serve alongside your crispy potato salad. Drizzle over any juices from your pan. Enjoy!