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Steak with hot seasonal slaw
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2 garlic cloves, peeled
2 rosemary sprigs
1 tbsp olive oil
2 British beef sirloin steaks, fat trimmed
1 tbsp horseradish sauce
2 tbsp half fat soured cream
1 tsp caraway seeds
1 red onion, finely sliced
2 conference pears, peeled, cored and cut into wedges
Half red cabbage, shredded
3 beetroot, peeled and grated
2 tbsp chopped flat leaf parsley
1. Bruise the garlic and rosemary and mix with half the oil. Rub over the steaks and set aside. Mix the horseradish with the soured cream and set aside.
2. Heat the remaining oil in a large frying pan and cook the caraway seeds for 30 seconds until fragrant. Add the red onion and pears; cook for 2 minutes. Stir in the red cabbage and beetroot, and cook for a further 5 minutes, tossing regularly. Add the parsley.
3. Cook the steaks on a hot griddle pan for 2 minutes on each side for medium. Serve with the veg and a dollop of horseradish cream.
Typical values per serving:
This recipe was first published in October 2011.