Grilled steak salad with horseradish dressing

10-30 minutes 2 servings 400 kcal or less a week of healthy suppers beef beef steak iron low calorie mains mustard quick salad dressing spicy tomato salad vitamin c

N/A

Source

Ingredients

250g/9oz bavette or skirt steak

1 tsp celery seeds, crushed

1 tbsp Worcestershire sauce

little olive oil , for brushing

6 celery sticks, thinly sliced, leaves reserved

200g mixed tomato , 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

Method

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.