Created by ImPat on November 22, 2017
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.