HOT STEAK SALAD

600 g (1.3 lb) beef fillet steak

1 tsp black pepper

2 tsp salt

1 tbsp oil

1 medium cos lettuce

1 bunch - about 650 g (1.4 lb) English spinach, shredded

100 g (4 oz) watercress

2 avocados, sliced

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• Cut steak into 1cm strips.  Combine steak, pepper and salt in bowl.  Heat oil in pan, add steak, cook in batches (do not put too many strips at once as it will not fry but stew!) until browned and tender. Drain on absorbent paper.

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Crunchy Potatoes

2 medium potatoes

1 tablespoon oil

20 g (1oz) butter

• Peel potatoes, cut into 1½ cm (1/2") cubes.  Heat oil and butter in baking dish, add potatoes, and stir to coat in oil mixture.  Bake uncovered, in hot oven about 35 minutes or until crisp, turning occasionally. Drain on absorbent paper.

Creamy Dressing

2 tsp seeded mustard       

2 tsp horseradish cream

1tsp brown sugar

80 ml (1/3 cup) oil

1 ½ tbsp white wine vinegar

80 ml (1/3 cup) cream

Combine all ingredients in pan, whisk over heat until warm

Assembling Salad

Combine torn lettuce, spinach and watercress in salad bowl, top with avocados, hot steak and crunchy potatoes.  Drizzle with creamy dressing.

Serving suggestions:

As a main course for casual lunch or supper.