Zingy Steaks with Warm Potato Salad Zingy Steaks with Warm Potato Salad

Zingy Steaks with Warm Potato Salad

A great lemony salad with strips of thin cut sirloin or minute steaks, new potatoes, rocket, lemon zest and juice, capers, fresh parsley and toasted pine nuts.  The salad is served with a quick horseradish relish.

prep time
25 mins

cook time
20 minutes

4 people


  • 4 x 150g/5½oz thin cut sirloin or minute steaks
  • Salt and freshly milled black pepper
  • 5ml/1tsp dried oregano
  • 10ml/2tsp olive oil
  • For the Warm Potato Salad
  • :675g/1½lb waxy long potatoes, e.g. Charlotte, unskinned and cut into quarters
  • Grated zest and juice of ½ lemon
  • 10ml/2tsp capers, rinsed
  • 30ml/2tbsp toasted pine nuts or almonds (optional)
  • 60ml/4tbsp freshly chopped flat-leaf parsley
  • 100g/4oz rocket leaves, or baby spinach leaves, rinsed
  • Lemon wedges, to serve
  • For the Horseradish Relish
  • :150g/5oz carton fat free fromage frais
  • 20ml/4tsp prepared horseradish sauce
  • 15ml/1tbsp freshly chopped flat-leaf parsley


For the warm potato salad, cook the potatoes in boiling water for 15-20 minutes and drain.  Transfer to a large bowl and add the remaining ingredients except the lemon wedges. Cover and set aside. 

To prepare the relish; in a small bowl mix all the ingredients together and set aside.

Preheat the grill to moderate. Place the steaks on a large plate or chopping board; season on both sides with the salt, pepper and oregano then brush the steaks with the oil.

Cook the steaks under the grill for 1-2 minutes on each side.  Spoon the salad on to warm plates, cut the steaks into strips and arrange over the salad.

Serve with the relish and lemon wedges.






This recipe can contain nuts.