Peppered Beef With Potato Watercress Salad

This steak and potato salad combination is a light and lovely meal for 4.

The ingredient of Peppered Beef With Potato Watercress Salad

• 400g coliban potatoes see note
• 1 tablespoon cracked black pepper
• 2 x 200g beef sirloin steaks excess fat trimmed
• olive oil spray
• 90g 1 3 cup low fat natural yoghurt
• 1 tablespoon horseradish cream
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped fresh chives
• 2 teaspoons hot water
• 80g 2 cups watercress sprigs
• 1 lebanese cucumber halved thinly sliced

The Instruction of peppered beef with potato watercress salad

• cook the potatoes in a steamer basket over a saucepan of simmering water covered for 10 minutes or until tender set aside to cool slightly cut the potatoes into quarters
• meanwhile place the cracked pepper on a plate add the steaks and press to lightly coat each side preheat a chargrill or large frying pan on high spray with olive oil spray to lightly grease cook for 2 3 minutes each side for medium rare or until cooked to your liking transfer the steak to a plate cover the plate loosely with foil and set aside for 2 3 minutes to rest
• combine the yoghurt horseradish cream lemon juice chives and water in a small bowl
• thinly slice the beef across the grain place the beef potato watercress and cucumber in a large bowl and gently toss to combine
• arrange the salad on a serving platter and serve with the dressing

Nutritions of Peppered Beef With Potato Watercress Salad

calories: 276 045 calories
calories: 10 grams fat
calories: 4 grams saturated fat
calories: 21 grams carbohydrates
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calories: 25 grams protein
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