Steak Potato and Broccoli Salad with a honey mustard dressing is an ideal lunch or light dinner — low in fat, satisfying and full of fresh flavor.

The change of seasons is the perfect excuse for this versatile salad. Whether you’re enjoying cooler days in the Southern Hemisphere or the first warmth of spring in the Northern Hemisphere, this Steak Potato and Broccoli Salad works beautifully. It can be served warm or chilled, and it comes together quickly for an easy, satisfying meal.

This salad blends three main elements — tender steak, cooked baby potatoes and crisp-tender broccoli — with peppery arugula and sweet cherry tomatoes. The honey mustard dressing ties everything together with a creamy, slightly tangy sweetness that complements both the beef and the vegetables. Serve the dressing on the side if you prefer to control how much is added, or drizzle it over the salad for a finished presentation.

One of the best things about this recipe is its flexibility. Cook the steak to your preferred doneness, then let it rest so the juices settle before slicing or cubing. Lightly blanch the broccoli so it keeps a lively color and a satisfying crunch — overcooked broccoli will lose that bright texture that contrasts so well with the soft potatoes. Halved baby potatoes add gentle starch and substance, while cherry tomatoes provide freshness and a little acidity to balance the dressing.

If you’re serving this as a light dinner, consider a simple avocado starter and a modest dessert to round out the meal. For lunch, the salad is substantial enough on its own and will keep you comfortably satisfied until your next meal. If you love peppery greens, add a little extra arugula to your plate; the family may prefer a milder amount, but an extra handful really enhances the flavor for arugula fans.

Steak Potato and Broccoli Salad

Author: With A Blast

Summary: Steak Potato and Broccoli Salad with a honey mustard dressing — a low-fat, filling dish perfect for lunch or a light dinner.

Ingredients

STEAK:

• 450 g Steak (rump, sirloin, or flank — about 1 pound)
• Salt and black pepper, to taste
• 1 TB Oil (for cooking)

SALAD:

• 500 g Baby potatoes, cooked and halved (about 16 oz)
• 1 cup Cherry tomatoes, halved
• 250 g Broccoli florets, blanched (about 8 oz)
• 1 handful Arugula
• Salt and black pepper, to taste

DRESSING (Honey Mustard):

• 1/4 cup Mayonnaise
• 2 TB Dijon mustard
• 2 TB Honey
• 1/2 TB Rice wine vinegar
• Salt, to taste
• Cayenne pepper, to taste (optional, for a touch of heat)

Instructions

STEAK:

1. Season the steak with salt and black pepper. Cook to your preference: pan-fry, grill or use a griddle pan. When cooked, remove from heat and let the steak rest for 10 minutes to retain juices.

SALAD:

1. Toss the halved potatoes, halved cherry tomatoes, blanched broccoli and arugula in a large mixing bowl. Season lightly with salt and black pepper.
2. Slice or cube the rested steak and add it to the salad. Gently toss to combine and transfer to a serving bowl or platter.

DRESSING:

1. Whisk together the mayonnaise, Dijon mustard, honey and rice wine vinegar until smooth. Season with salt and a pinch of cayenne pepper if using. Adjust sweetness or acidity to taste.
2. Either drizzle the dressing over the salad just before serving, or offer it on the side so guests can add as much as they like.

Serving tip: For a warm version, mix the cooked steak, potatoes and broccoli into the remaining salad ingredients while they are still warm, and serve immediately so the arugula stays crisp and the tomatoes retain their texture. If you prefer a chilled salad, allow ingredients to cool before combining.

Variations: Swap baby potatoes for fingerling potatoes or small roasted potatoes. Use Greek yogurt or a light vinaigrette in place of some or all of the mayonnaise to reduce richness. Add toasted seeds or nuts for crunch, or a squeeze of lemon for extra brightness.

LINDA

You might also enjoy other salads and light dinner recipes. Images and photos used in this article are included for illustrative purposes.

Nutrition value, where given, is not always accurate. Please check your ingredient labels for exact nutritional information.