Take your traditional steak to the next level with this horseradish and mustard marinade.
- Preheat oven to 200C. Combine the beef, half the horseradish and half the mustard in a shallow container. Place in the fridge for 15 mins to develop the flavours.
- Meanwhile, place carrots, cauliflower and brussels sprout in a single layer on a large baking tray. Drizzle with 2 teaspoons of the oil. Season. Roast for 15 mins. Turn and add the onion. Roast for 10 mins or until golden brown and tender.
- While the onion is roasting, heat a barbecue grill or chargrill on high. Season the beef. Cook for 2 mins each side for medium-rare or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 5 mins to rest. Thinly slice.
- Whisk the vinegar, honey and remaining horseradish, mustard and oil in a small bowl. Season.
- Place the vegetables and rocket in a large bowl. Drizzle with the vinegar dressing and toss to combine. Add the beef to the rocket mixture and toss to combine. Divide among serving plates and serve immediately.
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Store Spice Organizer
Food Storage Container Set
Cutting Board Set