Neven Maguire created this Warm Steak Salad Recipe with Horseradish Mustard & Balsamic Vinegar using 28 Day Matured Irish Angus Striploin Steaks from the Simply Better range, sourced exclusively for Dunnes Stores.
The recipe features in the first ever edition of the Simply Better COOK with Neven Maguire Magazine, which is bursting with a range of Neven’s favourite summer recipes that take advantage of the best ingredients from the award winning Simply Better collection.
Pick up a free copy at your nearest Dunnes Stores to check out the full range of recipes and share your recreations using the hashtag #COOKwithNeven.
– 4 x Simply Better 28 Day Matured Irish Angus Striploin Steaks, fat removed
– 1 Tbsp Simply Better Cold Pressed Irish Rapeseed Oil
– 150g mixed salad leaves
– 1 large carrot, cut into thin strips
– 1 beetroot, peeled and cut into thin strips
– 1 red onion, thinly sliced
– ½ celeriac, peeled and cut into thin strips
– 2 tbsp Simply Better Sicilian DOP Extra Virgin Olive Oil
– 1 tsp Simply Better Balsamic Vinegar of Modena
– 1 garlic clove, crushed
– 2 tsp creamed horseradish
– 1 tsp Dijon mustard
– 1 tsp chopped fresh coriander
– 4 tbsp beef stock
– Sea salt & freshly ground black pepper
1. Remember to take your steaks out of the fridge at least 10 -15 minutes before you intend to cook them to allow them to come back up to room temperature.
2. To make the dressing, place the garlic, horseradish and mustard in a bowl, then whisk in the extra virgin olive oil and balsamic vinegar to form a dressing. Season to taste and add the coriander. Set aside until needed.
3. Heat the rapeseed oil in a large heavy-based frying pan over a medium heat. Season the steaks, add them to the heated pan and fry for 4 minutes on each side, turning once for medium rare. Remove from the pan and transfer to a plate. Cover loosely with foil to keep warm and leave to rest for 10 minutes.
4. Add the beef stock to the frying pan that you have cooked the steaks in. Bring to the boil and reduce by half, scraping the bottom of the pan with a wooden spoon to remove any sediment. Whisk into the dressing.
5. Place the salad leaves and vegetables in a large bowl and lightly coat with the dressing. Divide among plates, then carve the steaks into thin slices and arrange on top. Drizzle over any remaining dressing and serve.