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Steak with a mustard & herb spiked garden salad


  • To make the dressing, whisk together the garlic, mustard, seasonings and vinegar. Then add the vegie oil, little by little, continually whisking. Stir through the herbs and set aside.
  • Cook the potatoes in a pot of lightly salted, boiling water, adding the beans for the last few minutes. Drain well.
  • At the same time, cook the steaks to the desired degree on a lightly oiled, preheated BBQ or ridged grill, seasoning once sealed.
  • Gently toss the tomatoes, radishes, spring onions, potatoes and beans with the dressing.
  • To serve, place the steaks on individual plates and mound the salad alongside.


  • 1 large garlic clove, crushed
  • 1 heaped tbsp Dijon mustard
  • sea salt & freshly ground pepper
  • 1 tbsp white wine vinegar
  • 150 ml vegetable oil
  • 3 tbsp chopped mixed herbs, eg. basil, mint & parsley
  • 6 chats (baby potatoes), peeled & quartered
  • 8 green beans, shredded
  • 4 x 180 gm steaks
  • olive oil spray
  • 4-8 ripe, red tomatoes, cored & cut into wedges
  • 6 radishes, cut into wedges
  • 3 spring (green) onions, cut into lengths

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
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    1 cup250 ml
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