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Honey Mustard Steak Salad

Warm salad with baby potatoes and beetroot, very simple to prepare and very tasty!


  • Mixed variety of your favourite salad leaves 150gms

  • Rocket 120gms

  • Rump Steak 500gms

  • Baby Potatoes x 8

  • Baby Beets 395gms tin drained

  • Honey Mustard Dressing (Kraft Gourmet Range)

  • Garlic 1 clove

  • Olive Oil

  • Salt & Pepper to taste


  • 1.

    Wash potatoes place in s'pan and cover with water , boil potatoes until tender

  • 2.

    Around 30mins.

  • 3.

    Prepare your grill or bbq to cook the steak.

  • 4.

    When potatoes are tender drain cut in half and return to pan, season with s&p,chopped garlic clove and drizzle with olive oil. Cover pan too keep warm.

  • 5.

    Place steak onto the bbq and cook for 4mins on one side, turn and cook for another 3mins.Remove from the bbq and let steak rest for 5mins.

  • 6.

    Arrange salad leaves and rocket onto 4 serving plates, top with the potatoes and the baby beets, drizzle with a little olive oil.

  • 7.

    Slice the steak into thin slices and add to the salad.

  • 8.

    Drizzle the salad with the Honey Mustard dressing and any of the juices from the steak.


For a different taste you can marinate the steak in red wine , garlic for some extra flavour.

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