Grilled Steak With Hot And Sour Beetroot, Horseradish Dressing
Grilled Steak With Hot And Sour Beetroot, Horseradish Dressing
Grilled Steak
Ingredients
- 500g rump steak
- 1 teaspoon sea salt
- 1 tablespoon cooking oil
- Fresh cracked black pepper
Method
Rub the steak with the oil and season with salt.
Heat a pan until smoking hot and add the steak.
Cook for about 2 minutes each side.
Sprinkle with pepper and rest.
Hot and Sour Beetroot
Ingredients
- 4 fresh beetroots
- 4 tablespoons oil
- 2 red onions, finely sliced
- 1 onion, finely chopped
- 25g grated root ginger
- 1teaspoon chopped red chilli
- 100g caster sugar
- 100ml red wine vinegar
- Salt
Method
Set oven to 200 oC.
Scrub the beetroots and place on a sheet of foil.
Drizzle over a tablespoon of the oil and season with salt.
Gather up and roast in the oven for about an hour and a half or until beetroot is soft.
Cool and peel the beetroots.
Heat the remaining oil in a frying pan and add the chopped onion, ginger and chilli, cook gently until soft and add the sugar and vinegar.
Simmer until the sugar has dissolved and season with salt.
Finely slice the beetroot and toss into the vinegar mixture with the red onions.
Leave for an hour to marinate before serving.
Horseradish Dressing
Ingredients
- 200g sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon chopped chives
- 25g grated fresh horseradish or 2 tablespoons horseradish sauce
- Salt and pepper to taste
Method
Whisk all of the ingredients together and check seasoning.
To Finish
Spoon some beetroot onto a platter, scatter over the steak and place a dollop of the dressing on top. Serve with hot spuds or crusty bread.
