Beef & Green Bean Salad with Horseradish Cream

Beef & Green Bean Salad with Horseradish Cream

Ready in 35 minutes Serves 2
This dish most recently appeared in Heat 2 Cook 2 (4 Nights For 2) on Sunday, February 3, 2019.

Ingredients

Pumpkin

  • 1 pack diced pumpkin
  • ½ Tbsp herb spices

Beef Salad

  • 1 pack green beans
  • 1 carrot
  • 1 lettuce
  • 1 pack beef sirloin steaks
  • Remaining herb spices
  • 2 tsp mustard

To Serve

  • 1 pack horseradish cream

Steps

  1. Cook pumpkin Preheat BBQ grill to medium (if using). Preheat oven to 220°c. Bring a full kettle to the boil. Toss pumpkin with first measure of herb spices and a drizzle of oil on a lined tray. Season and roast for about 25 minutes, until tender.
  2. Cook beans Place beans in a heat-proof bowl and cover with boiling water. Cover with a plate and leave for 5-6 minutes, until bright green and tender. Drain, refresh under cold water and drain well.
  3. Prep salad Peel carrot into long, thin ribbons and separate lettuce leaves. Add to bowl with cooked beans.
  4. Cook beef Pat beef dry, season and toss with remaining herb spices and a drizzle of oil. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook beef for about 3-4 minutes each side for medium, depending on thickness, or until cooked to your liking. Rest, covered. Alternatively, cook on BBQ.
  5. To finish Thinly slice beef against the grain. Add beef, mustard and a drizzle of vinegar and olive oil to bowl with salad and lightly toss to combine. Season to taste.
  6. Serve pumpkin topped with beef salad and horseradish cream.