Steak with horseradish and celeriac remoulade
3
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Whether you like it rare, medium or well done, steak is always a favourite and made extra special with the bite of the horseradish.
Ingredients
Baby potatoes
500 g, (chat)
Celeriac
250 g, coarsley grated
Lemon juice
2 tbs
Low-fat mayonnaise
⅓ 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
Asparagus
2 bunch(es)
Oil spray
3 x 3 second spray(s)
Instructions
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.
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