Chargrilled Sirloin Steak with Horseradish Cream and Celeriac Mash

What you’ll need

Serves 2

  • 2 sirloin steaks, about 180 g each
  • 1 tablespoon olive oil
  • salt and black pepper
  • 200 g celeriac bulb, peeled and cut into chunks
  • 1 teaspoon horseradish
  • 2 tablespoons light sour cream
  • 2 teaspoons chopped fresh chives

The easy bit

  1. Season the steaks with the oil, salt and pepper and set aside.
  2. Place the celeriac in a saucepan and cover with water, bring to a boil and cook until tender,about 10 minutes.
  3. Meanwhile, mix together the horseradish, sour cream and chives and set aside.
  4. Preheat oven to 180ºC.
  5. Heat a grill plate or frying pan until smoking hot, add the steak and seal the meat on both sides – this will help keep in the juices.
  6. Transfer to the oven and cook until done to your liking.
  7. Drain the celeriac and lightly mash with a fork. Season to taste with salt and pepper.
  8. Place the mash on a plate, then top with the steak and a dollop of horseradish cream.
  9. Serve with a green side salad.

Tip: If celeriac is unavailable, you can use cauliflower instead.

  • Energy 419 kcal
  • Protein 40g
  • Fat 25g
  • Carbs 5g