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.
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
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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.
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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.
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Prep salad Peel carrot into long, thin ribbons and separate lettuce leaves. Add to bowl with cooked beans.
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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.
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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.
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Serve pumpkin topped with beef salad and horseradish cream.