The BBC Good Food logo
Grilled steak salad with horseradish dressing

Grilled steak salad with horseradish dressing

By
A star rating of 4 out of 5.3 ratingsRate
loading...
Magazine subscription – choose a brand-new cookbook from Jamie Oliver, Mary Berry and Nadiya Hussain
  • 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
HighlightNutrientUnit
low inkcal305
fat18g
saturates6g
carbs6g
sugars6g
fibre3g
protein30g
low insalt0.8g
Advertisement

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 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

Method

  • 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

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4 out of 5.3 ratings
Advertisement
Advertisement
Advertisement

Sponsored content