Horseradish butter steaks

Horseradish butter steaks

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(2 ratings)

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


Serves 4
A good steak is always a treat, but topped with horseradish & chive butter it becomes something really special

Nutrition and extra info

  • Easily doubled / halved

Nutrition: per serving

  • kcal655
  • fat53g
  • saturates23g
  • carbs2g
  • sugars2g
  • fibre1g
  • protein42g
  • salt0.83g
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  • 4 sirloin or rump steaks
  • olive oil, for brushing
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 100g horseradish & chive butter (See 'Goes well with' below for the recipe)



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 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



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • pinch sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 5 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…


  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.

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Comments, questions and tips

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Heather Zavaďák-Wyche's picture
Heather Zavaďák...
9th Jul, 2020
Delicious! I fried my steaks alone, rather than putting them in the oven, but that was due to a matter of preference. Bear in mind that you will have to adjust frying time depending on how well done you want the steak - I did 3 mins on either side and was rewarded with medium. Do not forget to let the steak sit, otherwise you'll end up with chewy meat. If you have any left over, the horseradish and chive butter also goes very well on toast the next day.
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