Grilled steak salad with horseradish dressing
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
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.
