Seared Aberdeen Angus Steak with Baxters Chilli & Lime Beetroot and Horseradish Sauce
Cook up a tasty treat with a seared Scottish steak, a tangy beetroot salad and a heavenly horseradish sauce.
Preparation time: 5 minutes
Cooking time: 10 minutes approx
4 x 175g (6oz) Aberdeen Angus steaks of your choice
1 x 120g bag beetroot salad mix
1 x pouch Baxters Chilli & Lime Marinated Beetroot
2tsp (5ml) horseradish sauce
2tbsp (30ml) crème fraîche
- Cook the steaks in a griddle or frying pan for 8 – 10 minutes or until cooked to your liking. Meanwhile, divide the washed salad leaves between four plates. Empty the beetroot into a bowl, reserving the juice separately. Arrange the beetroot on top of the leaves. Mix the horseradish and crème fraîche together.
- When the steak is cooked, place one on top of each pile of leaves, then spoon a little horseradish cream over. Finally spoon over the reserved beetroot juice and serve.