Grilled steak salad with horseradish dressing,
Serves 2 Prep 10 mins Cook 5 mins plus resting £ 3.52 a portion 305 kcals, 18g fat, 6g sat. fat, 6g sugar 250g 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 tomatoes, sliced or halved (beefsteak, plum, and red and yellow cherry tomatoes 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
Rub the steak on both sides with the crushed celery seeds, the Worcestershire sauce and some seasoning. Brush the steak with olive oil and leave to marinate for a few mins while you prepare the salad. 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 each side (depending on how thick your steaks are). Remove from the heat, cover with foil and leave to rest for 5 mins.
3 Slice the steaks thinly and place on top of the salads, pour the dressing over and scatter with the celery leaves to serve.