Warm Surf & Turf Salad
Prepare 10 mins
Cook 10 mins
300g Miniature Potatoes, halved
75g Broad Beans
1 tsp olive oil
200g Beef Sirloin or Rump Steak, trimmed of fat
Small knob of butter
1 garlic clove, crushed
Large pinch crushed chilli flakes
150g Raw King Prawns
60g Watercress, Rocket & Spinach
1 tbsp Waitrose Italian Balsamic & Olive Oil Dressing
Cook the potatoes in a large pan of boiling water for 4 minutes, then add the broad beans and cook for a further 3 minutes or until both vegetables are tender. Drain well.
Meanwhile, heat the oil in a large non-stick frying pan and cook the steak for 2–3 minutes on each side until nicely browned but still a little pink in the centre. Transfer to a board and leave to rest.
Add the butter, garlic and chilli to the hot pan and cook for 1 minute. Add the prawns and stir-fry for 3–4 minutes until they are pink and cooked through.
Toss the potatoes, broad beans and salad leaves with the Italian dressing and divide between 2 serving plates. Slice the steak and arrange on the leaves with the cooked prawns and pan juices. Serve warm.