Name: Peppered beef with potato & watercress salad
Yield: 1
Ingredients: 400g Coliban potatoes (see note); 20.00 ml cracked black pepper; 2 x 200g beef sirloin steaks, excess fat trimmed; Olive oil spray; 90g (1/3 cup) low-fat natural yoghurt; 20.00 ml horseradish cream; 21.00 gm fresh lemon juice; 20.00 ml chopped fresh chives; 10.00 gm hot water; 80g (2 cups) watercress sprigs; 1 Lebanese cucumber, halved, thinly sliced

Peppered beef with potato & watercress salad

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Succulent steak and crisp potatoes in a delightful salad for four.

Ingredients:

400g Coliban potatoes (see note)
20.00 ml cracked black pepper
2 x 200g beef sirloin steaks, excess fat trimmed
90g (1/3 cup) low-fat natural yoghurt
20.00 ml horseradish cream
20.00 ml chopped fresh chives
10.00 gm hot water
80g (2 cups) watercress sprigs
1 Lebanese cucumber, halved, thinly sliced

Instructions:

Steam the potatoes in a covered steamer basket over simmering water for 10 minutes until tender. Allow them to cool slightly, then quarter them.
Place cracked pepper on a plate and press steaks to coat both sides. Preheat a chargrill or large frying pan on high heat, spray lightly with olive oil, then cook steaks 2-3 minutes per side for your desired doneness. Transfer to a plate, cover loosely with foil, and let rest for 2-3 minutes before serving.
Mix together the yoghurt, horseradish cream, lemon juice, chives, and water in a small bowl.
Slice the beef thinly against the grain. Combine the beef, potato, watercress, and cucumber in a large bowl, gently tossing to mix.
Present the salad attractively on a platter and accompany it with the dressing.

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