Pan-fried steak with watercress & olive salad

Pan-fried steak with watercress & olive salad

Calories: 579 Preparation: 10 mins Cooking: 45 mins Serves: 4


  • 85g bag of watercress

  • 4 large potatoes cut into wedges

  • 5 tbsp olive oil

  • Salt and freshly ground black pepper

  • 50g pitted olives

  • ¼ x 20g pack fresh flat leaf parsley, leaves only

  • 1 tbsp fresh mint, leaves only

  • 2 tsp lemon zest, finely grated

  • 1 tsp lemon juice

  • 4 sirloin steaks

To serve:

  • 120g bag watercress, spinach and rocket salad


Preheat oven to 200°C, 400°F, gas mark 6. Place the potatoes in a shallow roasting tray, coat well in 2 tablespoons of the olive oil and season. Cook for 45 minutes, turning after 20 minutes. Meanwhile, blend the watercress, olives, parsley and mint in a food processor until finely chopped. Stir in lemon zest and juice and the remaining olive oil. Season with black pepper. Heat a frying pan until hot. Season the steaks with black pepper, brush with a little oil and fry for 2-4 minutes on each side. Serve the steaks with the potato wedges and spoon over the sauce. Serve with the watercress, spinach and rocket salad on the side.

Fat: 34.8g Saturated Fat: 10.6g Carbohydrate: 31g Protein: 37.1g Fibre: 3.1g Salt: 1.26g

Print Friendly and PDF