Horseradish butter steaks

Horseradish butter steaks

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 25 mins Cook: 45 mins 1 hr 10 mind if making wedges too

Skill level

Easy

Servings

Serves 4

A good steak is always a treat, but topped with horseradish & chive butter it becomes something really special

Nutrition and extra info

Additional info

  • Easily doubled / halved
Nutrition info

Nutrition per serving

kcalories
655
protein
42g
carbs
2g
fat
53g
saturates
23g
fibre
1g
sugar
2g
salt
0.83g

Ingredients

  • 4 sirloin or rump steaks
  • olive oil, for brushing
  • 100g horseradish & chive butter (See 'Goes well with' below for the recipe)
  • mixed salad leaves, including watercress, rocket and ak leaf lettuce and a crisp leaf, such as Batavia or Little Gem

For the dressing

  • 2 tbsp red wine vinegar
  • 1 shallot, finely chopped
  • pinch sugar
  • 5 tbsp olive oil

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. First, make the dressing. Mix the vinegar, shallot, sugar, salt and pepper in a bowl, then whisk in the olive oil. Tear the salad leaves into bite-size pieces and set aside. Now, heat a griddle pan to high.
  2. Brush the steaks lightly on each side with oil, then season with salt and pepper. Griddle for 2-3 mins on each side, until cooked to your liking. Toss the salad in the dressing. Top each steak with a few slices of Horseradish & chive butter, then serve with the salad.

Recipe from Good Food magazine, July 2007

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments

We’d love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?

Be the first to comment on this recipe…

Questions

Tips