Griddled steak with horseradish sauce

Steak With Horseradish Sauce

Serves 2

  • For the beef

  • 1 small bunch fresh rosemary

  • sea salt

  • freshly ground black pepper

  • olive oil

  • 2 x 200 g beef fillet, sirloin or rib-eye steaks

  • 1 large clove garlic

  • For the dressing

  • 2 tablespoons good-quality natural yoghurt

  • 1 tablespoon grated horseradish, fresh or jarred

  • sea salt

  • freshly ground black pepper

  • 1 lemon

  • extra virgin olive oil

To prepare your beef and sauce:

Put a griddle pan on a high heat and let it get screaming hot. Pick the rosemary leaves off the woody stalks and finely chop. Mix with a good pinch of salt and pepper and scatter over your clean board. Drizzle olive oil over both sides of the steaks and roll them in the rosemary and seasoning.



Put the yoghurt and horseradish into a small bowl with a pinch of salt and pepper. Halve your lemon and add a squeeze of juice to the bowl. Add a splash of extra virgin olive oil and mix well. Taste and add a little more horseradish if you think it needs to taste more fiery.



To cook your beef:

Lay the steaks in your hot pan and press them down gently. Wait a minute, then turn them over. Cut the tip off the garlic clove and discard. Rub the hot, charred side of the meat with the garlic. Flip the steaks again after another minute, repeat the garlic rub, and press down again. For medium-rare meat, cook for around 3 to 4 minutes on each side. For well-done meat, cook for a few minutes more. Remove the steaks from the griddle to a plate to rest for a few minutes. Drizzle with a little olive oil to keep them from drying out.



To serve your beef:

8. Place your steaks on clean plates and spoon a good dollop of the horseradish sauce on top or next to them. Drizzle some of the lovely resting juices on top. Alternatively you can slice the steaks in half at an angle and serve them on a bed of something light and fresh, like a watercress salad, with the horseradish sauce.

Nutritional Information

Griddled steak with horseradish sauce

Juicy steak with a fiery sauce

More Beef recipes ->
0 foodies cooked this
A simple trick to cook the perfect steak, with homemade horseradish to really heat things up
Serves 2
20m
Super easy
Method

Meat cooked this way is quick, simple and totally delicious. Rubbing the top of the meat with a garlic clove as it cooks is a little trick I've learned from the American barbecue king, Adam Perry Lang. You're standing there watching the meat cook anyway, so you may as well keep busy and give it some love! It's such a small thing but it really makes the meat taste great – give it a try, you'll never go back.

To prepare your beef and sauce:
Put a griddle pan on a high heat and let it get screaming hot. Pick the rosemary leaves off the woody stalks and finely chop. Mix with a good pinch of salt and pepper and scatter over your clean board. Drizzle olive oil over both sides of the steaks and roll them in the rosemary and seasoning.

Put the yoghurt and horseradish into a small bowl with a pinch of salt and pepper. Halve your lemon and add a squeeze of juice to the bowl. Add a splash of extra virgin olive oil and mix well. Taste and add a little more horseradish if you think it needs to taste more fiery.

To cook your beef:
Lay the steaks in your hot pan and press them down gently. Wait a minute, then turn them over. Cut the tip off the garlic clove and discard. Rub the hot, charred side of the meat with the garlic. Flip the steaks again after another minute, repeat the garlic rub, and press down again. For medium-rare meat, cook for around 3 to 4 minutes on each side. For well-done meat, cook for a few minutes more. Remove the steaks from the griddle to a plate to rest for a few minutes. Drizzle with a little olive oil to keep them from drying out.

To serve your beef:
8. Place your steaks on clean plates and spoon a good dollop of the horseradish sauce on top or next to them. Drizzle some of the lovely resting juices on top. Alternatively you can slice the steaks in half at an angle and serve them on a bed of something light and fresh, like a watercress salad, with the horseradish sauce.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 617
    31%
  • Carbs 6.7g
    3%
  • Sugar 4.6g 5%
  • Fat 37.6g 54%
  • Saturates 11.2g 56%
  • Protein 61.7g 137%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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