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