Barbecued steak, courgette and potato salad
This easy barbecued steak, courgette and potato salad is a wonderful main meal at BBQ parties or perfect as a midweek supper. It’s ready in fifteen minutes – for parties the potatoes can be boiled in advance.
Ingredients
Method
- Wash and rub the potatoes (no need to peel), then put them in a pan of cold water and bring to the boil. Simmer for about 10 minutes until tender, then drain and keep warm.
- Heat the barbecue or griddle pan.
- Brush the steak with some oil, season with salt, then cook for a couple minutes each side for medium or longer if you like it well done. Transfer to a plate and rest it (covered).
- Cut the potatoes in half, brush with a little oil, and cook them until charred marks appear. Slice the courgettes, brush them with some oil and cook until tender.
- Slice the radish and, in a large serving dish, toss with the watercress.
- Mix the yoghurt with horseradish and lemon juice. Chop the mint leaves, add to the dressing.
- Slice the steak about 1cm thick then add it to the salad together with the potatoes and courgette. Season to taste and drizzle with the dressing.
- Serve lukewarm.