Steak Potato and Broccoli Salad with a Honey Mustard Dressing is the perfect lunch or light dinner meal – low in fat, yet filling and delicious !

The world is now in two of my favorite seasons ! In the Southern hemisphere we are having pleasant, cooler weather, whilst the Northern hemisphere has started their Spring season.

This Steak Potato and Broccoli salad is just the right meal for both seasons, although I know many of my US friends are still having very cold weather.

Which is why I totally love this salad ! It can be served cold or warm. And by warm I mean mix in the Steak, Potatoes and Broccoli warm into the rest of the salad ingredients and serve immediately.

By serving immediately, the Arugula won’t wilt and the Tomatoes won’t go all soggy. And soggy Tomatoes in a salad is just not on for me.

And the Honey Mustard dressing is just amazing !  The first time I made the dressing, we enjoyed it as a sauce with a smoked Gammon we had.

I think back then, the dressing was more raved over, than the actual Gammon ! It is quite thick, so maybe I should refer to the dressing as a sauce.

Well, whichever way, this is the perfect accompaniment for this delicious salad.

I prefer to serve the dressing in a separate (or small, tiny really, individual bowls) as we do not all like the same quantity of dressing over a salad.

Come to think about it, this is almost like a cooked dinner (meat, vegetables and starch), but all tossed up in a salad. Not to mention low in fat (remember to trim off any excess fat!) and healthy.

I like to serve an avocado type of appetizer when we have the salad as a light dinner, and whichever dessert we are in the mood for on the specific day.

But, for lunch, the salad is just fine and filling enough to get you through to dinner time.

Depending on how much time I have available, I would either cube the Steak or slice it into thin strips. Slicing into thin strips takes a little longer. Not much, but a few minutes.

The Broccoli Florets should only be blanched very lightly as you still want the crispness the Broccoli adds to the salad.

Something else I do is to add more Arugula to my salad (once it’s on my plate). I absolutely love Arugula, but my family prefers it in moderation.

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Steak Potato and Broccoli Salad

Steak Potato and Broccoli Salad

Linda Nortje

Steak Potato and Broccoli Salad with a Honey Mustard Dressing is the perfect lunch or light dinner meal - low in fat, yet filling and delicious !

5 from 15 votes

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Course Light Dinner, Lunch, Salad

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Resting Time 10 minutes mins

Total Time 25 minutes mins

Cook ModePrevent your screen from going dark

Servings 4 People

Ingredients

  

1x2x3x

STEAK:

• 450 g Steak Rump, Sirloin, Flank ( 1 pound )
• Salt and Black Pepper to taste
• 1 TB Oil

SALAD:

• 500 g Baby Potatoes cooked, halved ( 16 oz )
• 1 cup Cherry Tomatoes halved
• 250 g Broccoli Florets blanched ( 8 oz )
• 1 handful Arugula
• Salt and Black Pepper to taste

DRESSING:

• ¼ cup Mayonnaise
• 2 TB Dijon Mustard
• 2 TB Honey
• ½ TB Rice Wine Vinegar
• Salt to taste
• Cayenne Pepper to taste

Instructions

 

STEAK:

• Season the Steak with Salt and Pepper - cook to your preference (pan fry, griller, griddle pan) - remove and let rest 10 minutes

SALAD:

• Toss together all the Salad ingredients in a mixing bowl - season with Salt and Black pepper - slice or cube the Steak and add to the Salad - transfer to a serving bowl

DRESSING:

• Whisk together the Dressing ingredients and drizzle over the Salad or serve on the side

Nutrition value, where given, is not always accurate. Please also check your ingredient labels.

LINDA

Linking up at WEEKEND POTLUCK – The Country Cook

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