Pan-Fried Steak
with Roasted Beets, Butternut and Horseradish
- Nuts
- Walnuts
- Peanut
- Cashew nuts
- Hazelnuts
- Macadamia Nuts
- Pistachio nuts
- Sesame
- Almonds
- Nuts
- Pecan Nuts
- Brazil nuts
- May contain traces of allergens
This is a dish deliciously layered in flavour. Roasting butternut and beetroot intensifies their naturally sweet flavour and draws out their nutritional goodness. The two veggies pair perfectly with steak thanks to its rich taste. Drizzled in a cider and horseradish wholegrain mustard dressing for a hot and fiery kick to cut through the sweeter tones, this recipe is guaranteed to hit the spot. Chef top tip: don’t overcrowd the pan when frying a steak. Cook a steak one at a time if necessary and check it’s browned before turning.
Ingredients
100 grams
Chopped Cavolo Nero
1 unit(s)
Beetroot
1 pot(s)
Cider & Horseradish Wholegrain Mustard
1 unit(s)
Garlic Clove
2 unit(s)
21 Day Aged British Sirloin Steaks
½ bunch(es)
Flat Leaf Parsley
20 grams
Walnuts
(Contains: Nuts, Walnuts May contain traces of: Peanut, Cashew nuts, Hazelnuts, Macadamia Nuts, Pistachio nuts, Sesame, Almonds, Nuts, Pecan Nuts, Brazil nuts)
300 grams
Diced Butternut Squash
Not included in your delivery
1 tbsp
Olive Oil
1 tbsp
Water
Nutritional information
Instructions
Preheat your oven to 200 degrees. Trim and peel the beetroot, then chop each beetroot into 8 wedges. TIP: You may want to wear gloves to prevent staining your hands. Pop onto a baking tray with the diced butternut. Drizzle with oil and season with salt and pepper. Toss to coat and then roast on the top shelf of your oven until the veggies are soft and the butternut is golden, 25-30 mins. Turn halfway through cooking.
Meanwhile, finely chop the flat leaf parsley (stalks and all), roughly chop the walnuts and peel and grate the garlic (or use a garlic press). Rinse the cavolo nero under cold water in a colander. Remove the steaks from the fridge and set on a plate.
In a small bowl, mix the cider and horseradish mustard with the water and olive oil (see ingredients for amounts) until until the dressing is well combined. Stir in half the parsley and season to taste with salt and pepper.
Heat a splash of oil in a large frying pan over medium-high heat. When the oil is hot, add the cavolo nero (be careful it might spit a bit!) and stir fry until softened, 3-4 mins. Season with salt and pepper and then add the garlic and cook for a minute more. Transfer to a bowl, we will reheat it later. Wipe out the pan we will use it again for the steak.
When the veggies have 10 mins left, heat a splash of oil in a large frying pan over high heat. Season the steaks with salt and pepper. When the oil is hot, lay the steaks in the pan and brown for a minute on each side. Once browned, lower the heat slightly, turn and cook for another 1-2 mins on each side. TIP: This will cook the steak to medium rare, if you want yours more cooked add a minute or 2 to the cooking time.
Transfer the steaks to a chopping board to rest for 2 mins. Meanwhile, add the cavolo nero to the baking tray with the veggies and return to the oven. Reheat for 2 mins. Once reheated, spoon half of the dressing on to the veggies and sprinkle on the walnuts. Carefully toss, then share between your plates. Slice the steak and sit on top of the veggies. Finish with a drizzle of the remaining dressing and a sprinkle of parsley. Enjoy!
