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Steak with horseradish cream with a beetroot and feta salad

Serves 4

Tender steak complimented by the heat of horseradish, sweetness of roasted beetroot and saltiness of feta.

Ingredients:

  • 4 steaks
  • horseradish cream
  • 4 medium beetroot
  • 3 tablespoons of Pukara Estate premium olive oil
  • 2 tablespoons of caramelised balsamic vinegar
  • 3 sprigs of thyme
  • 2 cloves of garlic
  • 200g fetta
  • 200g mixed salad leaves
  • 2 tablespoons of pickled walnuts
  • Simon Johnson walnut oil.

Method: Heat oven to 200°C. Trim and peel beetroot and cut into 2cm cubes. Place on foil large enough to make a parcel. Drizzle with olive oil and balsamic vinegar, top with thyme sprigs, whole crushed garlic cloves, and season with salt and ground pepper. Make a parcel with the foil and seal well. Place in the oven and cook for 40 minutes or until tender. Remove parcel, open and allow to cool. Toss walnut pieces in a few drops of walnut oil and toast on a baking tray. Allow to cool. Meanwhile wash salad leaves and dry well. Place in a bowl and toss with walnuts, crumbled feta and a little balsamic vinegar.

Heat BBQ and cook steaks to your liking. Allow meat to rest and top with a dollop of horseradish cream. Serve with beetroot and feta salad passed separately.



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