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Photo of Steak with horseradish and celeriac remoulade by WW

Steak with horseradish and celeriac remoulade

5 - 7
PersonalPoints™ per serving
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 potato

500 g, (chat)

Peeled celeriac

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

Lean beef sirloin steak

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.