Grilled Steak Salad With Horseradish Dressing
This recipe combines juicy steak with a vibrant and crunchy celery and tomato salad, all brought together with a tangy and flavorful dressing. The steak is infused with the earthy notes of celery seeds and Worcestershire sauce before being grilled to perfection. The fresh and colorful salad provides a refreshing contrast, making this dish a delightful balance of flavors and textures.
— Constant Cookbook
Ingredients
- 250g/9oz bavette or skirt steak
- 1 tsp celery seeds, crushed
- 1 tbsp Worcestershire sauce
- little olive oil , for brushing
- 6 celery sticks, thinly sliced, leaves reserved
- 200g mixed tomatoes , sliced or halved (beefsteak, plum and red and yellow cherry are all good)
- 1 tbsp Worcestershire sauce
- 1 tbsp olive oil
- 1 tsp horseradish sauce
- 1 tsp red wine vinegar
- 1 tsp tomato purée
Instructions
- Rub the steak on both sides with the crushed celery seeds, some seasoning and the Worcestershire sauce. Brush with olive oil and leave to marinate while you prepare the salad.
- Mix the dressing ingredients in a small bowl. Divide the celery and tomatoes between 2 plates. Heat a griddle pan over a high heat, then cook the meat for 2-3 mins on each side (depending on how thick your steaks are). Remove from the heat and leave to rest, covered with foil, for 5 mins.
- Slice the steaks and place on top of the salads, pour the dressing over and scatter over the celery leaves.
Cook Time
5M
Prep Time
PT10M
Yield
Serves 2
Nutrition
- Calories: 305 calories
- Fat Content: 18 grams fat
- Saturated Fat Content: 6 grams saturated fat
- Carbohydrate Content: 6 grams carbohydrates
- Sugar Content: 6 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 30 grams protein
- Sodium Content: 0.8 milligram of sodium
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