Seared steak with rocket & wheat salad

Quick but ‘real’ food with steak and salad

  • Takes 10 minutes
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 752
  • fat 27g
  • saturates 9g
  • carbs 81g
  • sugars 0g
  • fibre 7g
  • protein 50g
  • salt 1.2g


  • 4 medallion steaks about 140g/5oz each
  • 1 pack trimmed spring onions
  • 4 tbsp extra-virgin olive oil
  • 2 x 220g packs pre-cooked wheat (we used Ebly Tender Wheat)
  • 1 tbsp red wine vinegar
  • ½ tsp Dijon mustard
  • 100g feta cheese
  • 100g cherry tomatoes, halved (or use Sunblush tomaotes)
  • 50g pack rocket, preferably wild


  1. Put a heavy-based frying pan over a medium-high heat. Brush the steaks and onions with 1 tbsp oil and season the steaks. Lay the steaks in the pan, pressing them flat with a palette knife, and fit the onions around them. Cook the steaks for 21?2-3 minutes on each side for medium rare, turning the onions when you turn the steaks.

  2. Meanwhile, tip the wheat into a large saucepan. Add 4 tbsp water and stir. Heat through for 3-4 minutes, stirring once or twice.

  3. Whisk together the 3 tbsp olive oil, vinegar and mustard to make a dressing. Crumble the feta into a bowl, add the tomatoes and rocket, then tip in the wheat. Pour in the dressing and mix. Serve with the steaks and onions.

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