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.

Serves: 4
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


  1. 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.
  2. 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.


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