Griddled Steak Strips with Beetroot Rosti’s and a Rocket and Horseradish Salad, Topped with a Poached Egg

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Difficulty
easy
Serves
2 people
Meal course
Dinner
Posted by
Posted on
1 .
For the beets
250 grams
White potatoes
85 grams
Beetroot - peeled and grated
1 whole
Garlic clove - peeled and finely chopped
1 Twist
Salt and pepper
1 Splash
Oil
2 .
For the salad
6 whole
Radishes - finely sliced
75 grams
Mooli - grated
2 handful
Rocket
3 .
For the dressing
1 whole
Lemon - Juice
2 tsp
Horseradish cream
1 tbsp
Mayo
4 .
For the steak
200 grams
Beef steak - at room temperature
1 medium
Red onion - peeled and finely sliced
2 medium
Egg - poached
Griddled Steak Strips with Beetroot Rosti’s and a Rocket and Horseradish Salad, Topped with a Poached Egg

I have used poached eggs for this recipes, but it would work just as well with a fried egg if you would prefer.

  1. Peel your potato and cook in boiling water for 15 minutes to soften and then coarsely grate. Place in clean tea towel and squeeze out any excess moisture. Mix the rosti ingredients together, breaking the potato up with a fork until it is well combined. Divide the mixture into 4 and shape into a flatish round shape with your hands. Chill in the fridge for at least half an hour.
  2. While the rosti’s are chilling, whisk together the ingredients for the horseradish dressing and toss together the salad items; set aside until you’re ready to plate up
  3. Preheat the oven for 200’C
  4. In an oven proof dish, coat the bottom with oil and turn the rosti’s in the oil so they are well coated. Roast them in the oven for 20-25 minutes, turning halfway through until they are good and crispy
  5. Heat a griddle pan and cook the onions for 5 minutes until they are soft.
  6. Season that steak and add it to the pan and cook for 3 minutes, turning half way through. Once cooked, allow your steak to rest for 2 minutes and then slice up.
  7. Plate up the salad, dressing, rosti and steak and onion mix, topped with your egg.
  8. NOTE - If you are going to poach your egg the get a deep saucepan and fill it with water and 1 tbsp white wine vinegar. Bring the water to a simmer and give it a good swirl to create a little whirl pool. Crack the egg into a shallow bowl or cup and gently tip it into the water, as close to pan as possible. Cook for 3 minutes and then remove with a slotted spoon onto some kitchen paper to drain before serving.

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