From The Happy Kitchen by Rachel Kelly and Alice Mackintosh
For the dressing:
- 1 tablespoon Worcestershire sauce
- 1 tablespoon crème fraîche
- 1 teaspoon horseradish sauce
- 1 teaspoon cider vinegar
- 1 teaspoon honey
- 1 teaspoon olive oil
- 2 x 250g rump steaks – ideally around 3cm thick.
For the marinade:
- Handful parsley, chopped
- 2 garlic cloves, crushed
- 6 tablespoons of extra-virgin olive oil
- Juice and zest of ½ lemon
- 4 drops Tabasco sauce (optional)
For the salad:
- 80g flat-leaf parsley, chopped
- 6 sundried tomatoes, roughly chopped
- 4 artichoke hearts, quartered
- 100g rocket, washed and drained
- 8 red radishes, thinly sliced
- 70g feta cheese, crumbled
- 4 tablespoons pomegranate seeds (optional)
- 2 tablespoons toasted pine nuts (optional)
First make the dressing by combining all the ingredients and shaking them together in a jar.
Trim the harder fat off the steaks, brush with oil and season both sides with salt.
Heat a griddle or heavy-based pan, and add the meat once hot. Cook for 4 minutes on each side. If you prefer your steak well done, then leave for another 1−2 minutes on each side.
Meanwhile, make the marinade. Whisk together all the ingredients in a dish big enough to accommodate the cooked steaks.
Place the steaks in the marinade for 8 minutes, turning them halfway through. Then remove them to a board and slice them thinly on the diagonal.
While the meat rests, combine the salad ingredients in a large bowl. Pour over three-quarters of the dressing and toss everything together.
To serve, place the sliced steak on a bed of the salad and pour over the rest of the dressing. Scatter with toasted pine nuts, if so desired.
The marriage between the iron-rich steaks, the colourful salad, the zingy horseradish, and the creamy feta cheese are perfect. Be sure not to buy artichokes soaked in vinegar, though, as the flavour will overpower the salad. If possible, use grass-fed steak, which contains more nutrients than intensively farmed beef.
Copyright Rachel Kelly 2016 | Photo credits: Laura Edwards