SW recipe: Chargrilled steak with rainbow salad


  • 4 baking potatoes, scrubbed
  • 150g bag mixed salad leaves
  • 1/2 cucumber, halved and sliced
  • 4oz/113g cherry tomatoes, halved
  • 1 carrot, grated
  • 4oz/113g canned sweetcorn, drained
  • 1/2 red cabbage, thinly shredded
  • 1 garlic clove, halved
  • 4 x 5oz/142g 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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