Peppered beef salad with horseradish mayonnaise

Cooking Salads Peppered beef salad with horseradish mayonnaise

Detailed step-by-step description of how to cook the dish "Peppered beef salad with horseradish mayonnaise". Try it by all means

Lables: Fish free Gluten free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Press a generous amount of freshly ground peppercorn medley onto both sides of each steak. Season with sea salt and spray lightly with olive oil. Cook on heated grill plate for about 2 minutes on each side, or until cooked to your liking. Set aside to rest for 10 minutes.
  2. Meanwhile, whisk mayonnaise, horseradish cream and lemon juice together until well combined. Set aside.
  3. Gently toss watercress, cucumber, tomatoes, avocado, onion and sprouts together in a large bowl. Thinly slice steak across the grain and toss through the salad. Divide between plates. Drizzle with dressing and serve immediately.

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3 beef scotch fillet steaks
Olive oil spray
1/4 cup whole egg mayonnaise
1 1/2 tbsp horseradish cream
2 tbsp lemon juice
1 bunch watercress, trimmed
1 Lebanese cucumber, thinly sliced
250g cherry tomatoes, quartered
1 avocado, thinly sliced
1 red onion, thinly sliced
1 cup alfalfa onion sprouts
Pepper medley to sprinkle and sea salt, to taste

Adv

Autors
Preparation time
10
Cooking time
5
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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