Share

Sunday, 16 September 2018

Steak with a beetroot salad and horseradish cream

Steak with a beetroot salad and horseradish cream

  • 2 sirloin steaks
  • Handful of cooked baby beetroot, halved
  • Handful of baby plum tomatoes, halved
  • Salad of choice
  • 2 tbsp finely grated horseradish
  • 125g sour cream
  • 1 tsp lemon juice
  • Few glugs of Worcestershire sauce
  • Salt & Pepper
  • Olive oil

Method:
Combine the sour cream, horseradish, lemon juice and a few grinds of black pepper and set aside.  You can check how hot the horseradish is and if you fancy it hotter add another tablespoon.

Heat a frying pan over a medium heat.  Drizzle a small amount of olive oil over each side of the steak and rub in (a pastry brush is good for this) and add a few grinds of fresh black pepper and sea salt.  Add the steaks to the pan and cook for several minutes on each side, obviously longer depending how you like your steak.  When turning the steak over I add a few glugs of Worcestershire which combined with the juices from the steak makes a nice little gravy to drizzle over the cooked steak.

Once the steak is cooked, set aside and leave to rest for a few minutes.  Place your salad onto your plates, add the beetroot and tomatoes and dollop over the horseradish cream.  Add the steak to the plate and drizzle on some of the cooking juices and you are set to go!

This is a cracking dish and so simple as well.  I used chilli infused beetroot and a hot and spicy salad mix, so with the horseradish this dish had a good kick which we love.  Again, use what salad you like and plain beetroot works just as well, enjoy.





No comments:

Post a Comment