Grilled steak salad with horse­rad­ish dress­ing,

Easy Cook - - NEWS THIS MONTH -

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.

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