Ingredients
- 1/2 teaspoon rosemary (needles, chopped)
- 1 garlic clove (large minced)
- Lemon juice (good squeeze of)
- Olive oil
- 300 gram beef porterhouse steak (1 steak)
- 68 grams cherry tomatoes (4 tomatoes, halved)
- 2 radish (sliced)
- 2 spring onions (sliced into lenths)
- 1/2 cup flat-leaf Italian parsley leaves
- Cucumber (2 cm piece continental cucumber, halved and sliced)
- 17 grams kalamata olives (pitted, 6 olives)
- Sherry (good-quality sherry, or red wine vinegar)
- Sea salt
- Freshly ground pepper
- 2 tablespoon sour cream
- 1 teaspoon horseradish (creamed)
How to Make
-
Step 1: Whisk the rosemary and garlic with the lemon juice and a good splash of olive oil in a large bowl,.
-
Step 2: Trim off all fat from the steak and put in the marinade, base and set aside for 20 minutes; and then cook to medium/medium rare on a preheated ridged grill or barbecue and then rest in a warm spot for 10 minutes.
-
Step 3: Toss tomatoes, radishes, spring onions, parsley, cucumber and olives in another bowl, with vinegar, olive oil and seasoning to taste.
-
Step 4: Combine the sour cream and horseradish (adding more horseradish, if you like).
-
Step 5: Slice the beef on the diagonal and place the salad in a line on the plate or boards and then top with the steak, pouring any juices over the top and then sprinkle with the horseradish sour cream, serving any extra in a bowl on the side.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.