Watercress salad with rare skirt steak and horseradish cream

Watercress salad with rare skirt steak and horseradish cream

By
From
The Natural Cook
Serves
4
Photographer
Laura Edwards

Watercress, beef and horseradish is a classic combination. Home-made horseradish cream steps it up a notch and makes a really special yet simple lunch. If you don’t eat meat, you could try this salad with roast broccoli instead.

For the steak and salad

Ingredients

Quantity Ingredient
1 quantity Raw watercress with vinaigrette, not yet dressed with the vinaigrette
500g skirt steak
light olive oil

For the horseradish sauce

Quantity Ingredient
200g creme fraiche
1 tablespoon red wine vinegar
thumb horseradish, grated, or to taste

Method

  1. Start with the sauce. Mix the crème fraîche with the vinegar and season with salt and pepper. Grate in the horseradish and taste, adding more if you like. Be careful, though, as the root is pretty hot stuff.
  2. Season the steak with salt and pepper and rub with a little oil. Heat a griddle pan over a high heat. Sear the steak for two minutes each side for rare, or four minutes each side for medium. Set aside to rest for five to 10 minutes.
  3. Dress the watercress with its vinaigrette and arrange the leaves on four plates. Slice the steak thinly and lay it over the watercress. Spoon over some horseradish cream to serve.

Storage

  • Watercress doesn’t keep very well, so it needs to be eaten quickly. Store the undressed leaves in a damp tea towel or a cup of water in the fridge for one or two days. The cooked steak will keep well stored in the same way for three or four days, but return it to room temperature before serving.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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