Name: Barbecued steak, courgette and potato salad
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 750g new potatoes; 1 large sirloin or rump steak ( approx 350g ); 1 Tbsp olive oil; 200g zucchini (courgette); 100ml Greek yoghurt or créme fraiche; 2 Tbsp horseradish sauce; 3 Tbsp lemon juice (freshly squeezed); 1 small handful of mint leaves; 100g watercress or rocket salad; 150g radishes

Barbecued steak, courgette and potato salad

22 Apr 2015

by Dinna

Prep Time

5 minutes

Cook Time

10 minutes

Total Time

15 minutes

Background

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

750g new potatoes
1 large sirloin or rump steak ( approx 350g )
1 Tbsp olive oil
200g zucchini (courgette)
100ml Greek yoghurt or créme fraiche
2 Tbsp horseradish sauce
3 Tbsp lemon juice (freshly squeezed)
1 small handful of mint leaves
100g watercress or rocket salad
150g radishes

Instructions

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.