Steak and creamy potato salad with rye crumbs
Prep time: 45 minsTotal time: 
Steak and creamy potato salad with rye crumbs
The potato salad reaches new heights thanks to a tangy, slightly sweet German-style dressing and a topping of juicy steak and malty rye crumbs
Prep time: 45 minsTotal time: 
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Ingredients
- 750g baby new potatoes, halved
- ½ x 240g pack radishes, trimmed and thinly sliced
- 3 tsp white wine vinegar
- 1½ tsp caster sugar
- 1 slice Kelderman German Style Rye Bread
- 4 tsp vegetable oil
- 100g soured cream
- ½ x 20g pack dill, fronds chopped
- 2 x 225g sirloin or rump steaks, excess fat trimmed
- 1 x 80g bag watercress
Step by step
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Bring a large pan of salted water to the boil and cook the potatoes for 15-18 minutes, or until tender, then drain in a colander. Rinse under cold running water to cool, then leave in the colander to steam-dry and cool further.
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Put the radishes in a bowl, then add 1 teaspoon of vinegar, ½ teaspoon of sugar and a pinch of salt. Stir to combine, then set aside to pickle, stirring occasionally.
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Crumble the rye bread into crumbs. Heat 2 teaspoons of oil in a frying pan, then toast the crumbs over a medium-low heat, stirring regularly, until crisp and darkened (about 2 minutes). Tip into a bowl to cool.
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For the dressing, put the soured cream, remaining 2 teaspoons of vinegar, remaining 1 teaspoon of sugar, most of the dill and some seasoning in a bowl. Stir until combined and set aside.
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Heat the same frying pan until very hot. Brush the steaks all over with 2 teaspoons of oil and season. Sear for 3-4 minutes on each side, or until cooked to your liking. Remove to a plate and leave to rest for a few minutes.
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Meanwhile, tip the cooled potatoes into a large bowl, add the watercress and the creamy dressing, and toss to coat. Season to taste and divide among serving plates. Drain the radishes and scatter over the salad. Thinly slice the steaks and arrange on top. Scatter with the rye crumbs and reserved dill to serve.
