Seared steak with salsa

Seared Steak with Salsa

Prep Time 10 mins
Cook Time 10 mins
Servings 2
Calories 323 kcal


  • 2x 100 g beef thin cut or minute steaks
  • 1 teaspoon rapeseed oil
  • 1 teaspoon Cajun seasoning or similar
  • 150 g new potatoes, cut into quarters
  • 30 g low fat grated cheese

For the Crunchy Salsa:

  • 75 g cherry tomatoes, roughly chopped
  • 50 g pitted black or green olives, roughly chopped
  • ½ red onion, peeled and finely chopped
  • Juice of ½ lime
  • Large handful freshly chopped coriander or flat-leaf parsley


  • Allow the steaks to come up to room temperature for 20 minutes before cooking.
  • Transfer the steaks to a plate, brush with the oil on both sides and seasoning all over. Cover and set aside.
  • To prepare the salsa, mix all the ingredients together in a small bowl and set aside. Cook the potatoes in boiling water for 10-15 minutes, or until cooked. Drain.
  • Gently heat a medium non-stick pan until hot and fry the steaks for 2-3 minutes on each side (for medium).
  • Sprinkle the cheese over the potatoes and serve with the steak, the crunchy salsa, a side salad and a selection of relishes.


Serving: 332gCalories: 323kcalCarbohydrates: 18.5gProtein: 28.4gFat: 14gSaturated Fat: 4.7gSalt: 1.37gFibre: 5gSugars: 7gVitamin B12: 1.7µgIron: 2.51mg
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