250g lean steak (rump, sirloin or if you're feeling flush - fillet)

85g bag of watercress

7 or 8 new potatoes

Dijon mustard

1 lemon

2 sprigs fresh rosemary

1 clove garlic

Extra Virgin Olive Oil



Garlic & rosemary marinated steak salad

preparation 8 mins • you cook for 9 mins •

Serves 2

Watch a 30 second preview of my cook-along video below

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Salads can be boring. Plain leaves with no dressing and a bit of rubbery chicken. This salad shows how they should be done, with juicy steak, bursting with flavour. Complement this with delicious watercress and a zingy lemon dressing and you have a great flavoursome dish. Salads don't have to be just for when you're dieting - cook this and you'll see why! This is a two part salad. In part one we make the marinade. In part two we cook the steak and prepare the salad.

Pestle & mortar


Small bowl or jar for the dressing

Fork or whisk if you're using a bowl for the dressing

Mixing bowl for the salad

Bowl or food bag to marinate the steak

Spoon to stir


Before you start, have the steak cut into thin strips. Have the garlic and rosemary ready beside the pestle and mortar, pop a pan on of boiling water for the boiled potatoes and click here!

Before you start, preheat your grill to a high heat, have the rest of the ingredients ready, the boiled potatoes handy and the steak out of the fridge. Now click here!


This week's newsletter recipe is for my Tangy Lamb Tagine. This is a great dish packed with flavour - all you have to do is throw a bunch of ingredients in a pot and let them cook for a couple of hours and the result is magic! Slow cooked lamb shoulder, with the sweetness of apricot and the gentle heat of cayenne pepper - this dish will warm up your senses in no time.

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Put a pan of salted boiling water on the hob for the potatoes and then you can make the marinade. Take the garlic and rosemary and pop them into the mortar, add a good pinch of salt and pepper and give everything a good bash with the pestle. Bash away until everything's broken up and mixed together. Add about 4 tablespoons of extra virgin olive oil and mix it all together. Transfer this to a bowl, add the strips of steak and give it all a good mix together with your hands. Go and give your hands a quick wash and then cover with clingfilm and pop it in the fridge for 30 minutes.

Now you can pop the boiled potatoes into the water and cook them for 20 minutes until they are soft. When they are done, drain them and leave them in the pan or a bowl to cool until the steak is ready.

Once the steak has marinaded and the potatoes are boiled and out, preheat your grill to high and lay the strips of steak in a single layer onto your grill pan. Pop them under the grill for 3-4 minutes depending on how you like your steak. 3 and a half will be about medium. Go and wash your hands and you can get on with the dressing.

Put 3 tablespoons of extra virgin olive oil into a small bowl or jar, along with a teaspoon of white wine vinegar and dijon mustard. Give it a small pinch of salt and pepper and whisk or shake if you're using a jar until it's emulsified. Next take the new potatoes and roughly chop them in half before assembling the salad. By the time you've finished the salad, the steak should be ready. Put the watercress into the bowl and add the dressing. Using your fingertips, mix the dressing through the watercress until it's evenly coated. Add the new potatoes and give it another little mix. The steak should be done by now so go and remove that from the grill and bring it over to your work surface.

To serve, simply put a large handful of the salad mix onto your plate or bowl, and scatter the steak over the top.

I hope that you enjoy it.


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