• 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


  • STEP 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.

  • STEP 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.


Heat oven to 200C/fan 180C/gas 6. Cut 750g large, floury potatoes into large wedges, leaving the skin on. Pat dry, tip onto a baking sheet, then drizzle with 2-3 tbsp olive oil, 1 tsp paprika, a good pinch chilli powder and some coarse salt and pepper. Toss the potatoes in the mixture until evenly coated, then arrange in one layer over the baking sheet. Bake for 20 mins, then turn over and cook for a further 20 mins until golden and crisp.


Horseradish & chive butter: Spread over trout fillets before grilling. Great topping for roasted beetroot, In a roast ham or pastrami sandwich, with some sliced gherkins and shredded lettuce.

Goes well with


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