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Grilled steak salad with horseradish dressing

A colourful tomato salad livens up this speedy, healthy supper of marinated lean beef steak with hot mustard sauce

  • Prep: 10 mins
    Cook: 5 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 305
  • Carbohydrates 6
  • Saturated Fat 6
  • Sugar 6
  • Protein 30
  • Fat 18
  • Fibre 3
  • Salt 0.8

Nutrition per serving

  • Calories 305
  • Carbohydrates 6
  • Saturated Fat 6
  • Sugar 6
  • Protein 30
  • Fat 18
  • Fibre 3
  • Salt 0.8

Ingredients

  • 250g/9oz bavette or skirt steak
  • 1 tsp celery seeds, crushed
  • 1 tbsp Worcestershire sauce
  • little olive oil, for brushing
  • 6 celery sticks, thinly sliced, leaves reserved
  • 200g mixed tomatoes, sliced or halved (beefsteak, plum and red and yellow cherry are all good)
  • 1 tbsp Worcestershire sauce
  • 1 tbsp olive oil
  • 1 tsp horseradish sauce
  • 1 tsp red wine vinegar
  • 1 tsp tomato purée

Method

  1. Rub the steak on both sides with the crushed celery seeds, some seasoning and the Worcestershire sauce. Brush with olive oil and leave to marinate while you prepare the salad.

  2. Mix the dressing ingredients in a small bowl. Divide the celery and tomatoes between 2 plates. Heat a griddle pan over a high heat, then cook the meat for 2-3 mins on each side (depending on how thick your steaks are). Remove from the heat and leave to rest, covered with foil, for 5 mins.

  3. Slice the steaks and place on top of the salads, pour the dressing over and scatter over the celery leaves.

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