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Grilled steak salad with horseradish dressing

Grilled steak salad with horseradish dressing

A star rating of 4 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

A colourful tomato salad livens up this speedy, healthy supper of marinated lean beef steak with hot mustard sauce

Nutrition: per serving
low inkcal305
low insalt0.8g


  • 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 tomato , sliced or halved (beefsteak, plum and red and yellow cherry are all good)

For the dressing

  • 1 tbsp Worcestershire sauce
  • 1 tbsp olive oil
  • 1 tsp horseradish sauce
  • 1 tsp red wine vinegar
  • 1 tsp tomato purée


  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    Slice the steaks and place on top of the salads, pour the dressing over and scatter over the celery leaves.

Goes well with

Recipe from Good Food magazine, July 2012

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A star rating of 4 out of 5.3 ratings

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