Everyday Meals

Steak recipe: Winter warmer salad by TikTok sensation Poppy Cooks with almost 2m followers

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Poppy Cooks, with 1.9m TikTok followers and 206k followers on Instagram, has partnered with Florette to create a series of “Winter Warmer” recipes. Poppy has paired with Florette after one in five Britons said salad is one of the meals they eat the most in autumn and winter.

The steak salad is perfect for winter, with carrots and roast potatoes.

Poppy said: “Salads need more recognition as more than just a summer dish, and I can’t wait to work with Florette to show off the incredible things you can do with a winter warmer salad.

“These dishes will be food that you want to eat again and again, and I hope some of the dishes become a staple in everyone’s home as we head towards Christmas.”

Poppy will post step-by-step videos on her TikTok, with full recipes on the Florette website.

Sunday Roast Salad (serves two)


For the salad

  • 1 bag of Florette Crispy
  • A few pickled walnuts – optional
  • Drizzle of extra virgin olive oil
  • Squeeze of lemon
  • Sprinkle of salt and pepper

For the roasties

  • 3 Maris piper potatoes, peeled and cubed
  • 2 tbsp beef dripping
  • Salt and pepper to season
  • For the carrots
  • 4 carrots peeled and cut in half lengthways
  • 1 tbsp runny honey
  • Salt and black pepper to season

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For the steak

  • 2 bavette steaks, or steaks of your choice at room temperature
  • 4 garlic cloves
  • 2 sprigs of thyme and/or rosemary
  • Good knob of butter
  • Plenty of salt and black pepper
  • Drizzle of vegetable oil

For the Mayo dressing

  • 2 tbsp mayonnaise
  • 1 tbsp horseradish sauce
  • Salt and black pepper to season


Preheat the oven to 200°C Fan

Start by getting your cubed potatoes into cold, heavily salted water (like the sea), bring to the boil and cook for 7 minutes

After 7 minutes, add your carrots into the water and continue to boil everything for a further 5-7 minutes (until your potatoes fall off the end of a knife when poked). Once cooked, drain the water off the potatoes. Remove the carrots and set aside.

Then place the colander, with the drained potatoes inside, back into the pan they were cooked in and place a tea towel over them, so that they will steam and dry. Leave them for around 5 minutes

In that time, get your beef dripping onto an oven tray which is big enough to fit your roasties on and get that into the oven to heat up for approximately 10 minutes

When the fat is hot and the potatoes have dried, carefully put the potatoes onto the tray with the fat and roast in the oven for 40-50 minutes, turning twice in that time

On a separate tray, mix the carrots with the honey a touch of oil and season well then add to the oven in the final 15 minutes of cooking

At this point get cooking your steaks. I do this by getting a pan on the heat and getting it super hot. Rub oil onto your steaks and then season heavily with salt and pepper

Get them into your smoking hot pan and cook on one side (I like mine medium rare) for 3 minutes then up over, add in butter, garlic cloves and herbs and cook for a further 3 minutes basting with the frothy butter the whole time

Remove from the pan and then leave to rest for the same amount of time that you cooked them (pour the pan juices over them too so you keep all that flavour!)

For the Mayo dressing, simply mix all the ingredients together and adjust to your likening

When everything is ready to come together, get a large mixing bowl, toss in your Florette crispy salad, season with olive oil, lemon juice and salt & pepper, as well as the option pickled walnuts if they’re your taste!

Pour in your spuds and carrots and give it all a good toss

Separate into two bowls and then carve up your steaks, place them on top and add lashings of your Horseradish mayonnaise. What more could you ask for!

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