Chargrilled steak with rainbow salad

Chargrilled steak with rainbow salad
  • Serves: 4
  • Cook time: about 1 hour
  • Ready in: Over 60 Minutes
  • Difficulty Rating: 1
  • Syns per serving:

There's no need to limit steak to special occasions with this colourful midweek supper - enjoy!


  • 4 baking potatoes, scrubbed
  • 150g bag mixed salad leaves
  • 1/2 cucumber,halved and sliced
  • 110g cherry tomatoes, halved
  • 1 carrot, grated
  • 110g canned sweetcorn, drained
  • 1/2 red cabbage, thinly shredded
  • 1 garlic clove, halved
  • 4 x beef steaks, all visible fat removed
  • salt and freshly ground black pepper
  • 1 lemon, quartered


  1. Preheat your oven to 200 C/400 F/Gas 6. Prick the potatoes all over with a fork, place on a baking tray and bake in the oven for 50-60 minutes.
  2. Prepare the salad by placing the salad leaves in a serving bowl along with the cucumber, cherry tomatoes, carrot, sweetcorn and cabbage. Toss to combine and chill until needed.
  3. When the potatoes are nearly ready, heat a griddle pan. Rub the cut sides of the garlic cloves over both sides of the steaks and season well. Griddle the steaks for 1½-2 minutes on each side for rare, 3 minutes on each side for medium and 4 minutes on each side for well done.
  4. Divide the jacket potatoes, salad and steaks between four serving plates. Squeeze the lemon juice over and serve.

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