Warm Steak Summer Salad

I love this time of year in the UK when early summer produce is at its best. Fresh asparagus, broccoli spears, baby spinach and Jersey Royals just taste completely different when they’re in season.

This warm steak salad is one of my favourite ways to eat at this time of year, fresh, colourful, satisfying and full of flavour. Tender steak, buttery new Jersey Royal potatoes and vibrant green vegetables are brought together with a simple homemade vinaigrette that takes minutes to shake together.

Recipe Overview

• Prep time: 15 minutes

• Cook time: 20 minutes

• Servings: 2

Ingredients

For the Salad

• 2 sirloin steaks

• 200g Jersey Royal potatoes

• 150g asparagus, trimmed

• 100g baby spear broccoli

• 2 large handfuls spinach

• 1 small red onion, finely sliced

• Knob of butter

• Salt and freshly ground black pepper

For the Vinaigrette

• 1 tbsp red wine vinegar

• 1/2 tsp Dijon mustard

• 1 tsp maple syrup or honey

• 1 tbsp extra virgin olive oil

• 1 tbsp cold-pressed rapeseed oil

• ½ tsp dried oregano (or herbs of choice)

Method

1. Add the Jersey Royal potatoes to a pan of salted water and simmer for 15–18 minutes until just softened. Drain and set aside.

2. Remove the steaks from the fridge 30 minutes before cooking if possible and pat dry with kitchen paper.

3. To make the vinaigrette, add the red wine vinegar, Dijon mustard, maple syrup or honey, oils and oregano to a jam jar. Seal with the lid and give it a really good shake. (If you make extra, any leftover dressing will keep in the fridge for ages.)

4. Steam the baby broccoli and asparagus for around 1½ minutes until almost tender but still bright green. Set aside.

5. Heat the butter in a frying pan over medium-high heat until sizzling. Add the steaks and cook for 3–4 minutes on each side depending on thickness and how you like them cooked.

6. Remove the steaks from the pan and leave to rest.

7. In the same pan, add the sliced red onion and cook for 1 minute until softened slightly. Add the asparagus and broccoli for a final minute to warm through and pick up flavour from the pan.

8. Place the spinach onto plates, then top with the onions, asparagus, broccoli and Jersey Royals.

9. Slice the rested steak and place on top. Spoon over a little vinaigrette and serve immediately.

Nutrition (per serving – approx)

• Protein: 35g

• Calories: 500 kcal

• Carbohydrates: Moderate

• Healthy fats: Moderate

• Fibre: Moderate to High

(Values are approximate and will vary depending on ingredients used.)

Why This Works (60Fit Approach)

This is exactly the kind of balanced, seasonal eating that works so well for active lifestyles.

You’re getting:

• High-quality protein and iron from steak

• Complex carbohydrates from Jersey Royals

• Fibre, vitamins and freshness from seasonal vegetables

• Healthy fats from the vinaigrette for flavour and satiety

It’s fresh food that still feels properly satisfying.

60Fit Tip

Warm salads are often far more satisfying than cold ones. The warm vegetables and steak slightly soften the spinach (keeping all the nutrients) and help the dressing coat everything beautifully.