1 person made this
A good beef salad is a meal in itself, especially when serve with a fruity dessert. This version features beetroot and a hot horseradish and cream cheese dressing.
1 cup green beans, topped, tailed and halved
1 1/2 cups baby carrots
400g beef steak
1/4 cup cream cheese
2 tablespoons white horseradish
3 tablespoons milk
4 cups butter lettuce leaves, torn
1 (450g) tin diced beetroot
Extra time:4hours chilling ›
- Cook the beans in boiling water for five minutes. Add the carrots and cook ten more minutes until the vegetables are tender but not soft. Drain. Cover and chill the beans and carrots about 4 hours.
- Preheat the grill. Cook the steak under the grill until medium, about 7 minutes each side. Let rest a few minutes and then slice thinly.
- While the steak is cooking, in a small bowl combine the cream cheese, horseradish and milk.
- Arrange the lettuce leaves and drained beetroot on four plates. Top with the steak and drizzle the dressing over.
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