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main-meals

Rosemary Rib-Eye Steak with Horseradish Fennel Salad

A light and fresh steak salad.

40 4
Rosemary Rib-Eye Steak with Horseradish Fennel Salad | DonalSkehan.com, A light and fresh steak salad.

main-meals

Rosemary Rib-Eye Steak with Horseradish Fennel Salad

A light and fresh steak salad.

Tuesday, June 23, 2015

4 x 175g rib-eye steaks

2 tbsp extra-virgin olive oil

2 garlic cloves, thinly sliced

handful fresh rosemary sprigs

For the fennel salad:

2 heads of fennel

3 tbsp extra-virgin olive oil

1 tbsp white wine vinegar

For the horseradish sauce:

4 tbsp natural yoghurt (good quality)

1 tbsp grated horseradish (fresh or from a jar)

1 tsp Dijon mustard

squeeze of lemon juice

sea salt and freshly ground black pepper

To serve

180g rocket washed

fennel herb to garnish

 

Mandolin

Grill, barbecue or frying pan

Bowl

 

40 mins
Serves 4

This classic combination of rich meat with creamy horseradish is transformed into a vibrant salad with thinly shaved fennel.  For the perfectly steak make sure to bring them to room temperature by removing them from the fridge 30 minutes before I want to cook them.

 

Trim the rib-eye steaks of any excess fat, then place in a non-metallic dish and add the olive oil, garlic and rosemary. Cover with cling film and leave marinate while you prepare the salad.
Mix the olive oil and vinegar in a screw-topped jar with salt and pepper. Trim down the heads of fennel and then using the thinnest setting of a mandolin, shave into thin slices. Place in a bowl and coat with the dressing.
Shake off any excess marinade and season to taste. Grill, barbecue or pan-fry the steaks over a fierce heat for 3-4 minutes either side for medium rare, or to your liking. Remove from the pan, place on a plate, cover with tin foil and allow to rest for 10 minutes in a warm place.
For the horseradish sauce, mix the yoghurt in a bowl with the horseradish, mustard, lemon juice and enough salt and pepper to taste. Arrange the rocket salad on plates, top with the dressed fennel.
Carve the steaks into slices and put them alongside and a good dollop of the horseradish sauce to serve, garnish with some fronds of fennel herb.
40 mins
Serves 4

Ingredients

4 x 175g rib-eye steaks

2 tbsp extra-virgin olive oil

2 garlic cloves, thinly sliced

handful fresh rosemary sprigs

For the fennel salad:

2 heads of fennel

3 tbsp extra-virgin olive oil

1 tbsp white wine vinegar

For the horseradish sauce:

4 tbsp natural yoghurt (good quality)

1 tbsp grated horseradish (fresh or from a jar)

1 tsp Dijon mustard

squeeze of lemon juice

sea salt and freshly ground black pepper

To serve

180g rocket washed

fennel herb to garnish

 

You'll Need

Mandolin

Grill, barbecue or frying pan

Bowl

 

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