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Photo of Steak with horseradish and celeriac remoulade by WW

Steak with horseradish and celeriac remoulade

Total Time
40 min
20 min
20 min
Whether you like it rare, medium or well done, steak is always a favourite and made extra special with the bite of the horseradish.


Baby potatoes

500 g, (chat)


250 g, coarsley grated

Lemon juice

2 tbs

Low-fat mayonnaise

cup(s), (100g)

Horseradish cream

2 tsp

Fresh chives

2 tbs, chopped, plus extra

Capers, rinsed, drained

2 tsp, chopped

Beef sirloin steak, raw

480 g, (buy 600g), fat trimmed


2 bunch(es)

Oil spray

3 x 3 second spray(s)


  1. Boil, steam or microwave potatoes until just tender. Drain. Transfer to a tray. Using a potato masher, flatten potatoes slightly. Lightly spray with oil.
  2. Combine celeriac, juice, mayonnaise, horseradish cream, chopped chives and capers in a bowl. Set remoulade aside.
  3. Preheat a barbecue over medium-high heat (see note). Cook potatoes on flat plate, turning, for 10 minutes or until golden and crisp.
  4. Meanwhile, lightly spray beef with oil and cook on grill for 3 minutes each side or until cooked to your liking. Transfer to a plate. Cover beef with foil and set aside to rest for 5 minutes before serving.
  5. Lightly spray asparagus with oil and cook on grill, turning, for 5 minutes or until tender. Sprinkle steak with extra chives and serve with potatoes, asparagus and celeriac remoulade.


SERVING SUGGESTION: Baby spinach leaves, drizzled with lemon juice.TIP: You can also cook boiled potatoes in an oven preheated to 180°C or 160°C fan-forced for 35–40 minutes or until golden, and steak and asparagus on a chargrill.