Thursday 22 March 2018

Donal Skehan's steak out - with rib-eye

Donal Skehan's Rosemary Rib Eye Steak with Horseradish Sauce
Donal Skehan's Rosemary Rib Eye Steak with Horseradish Sauce

Donal Skehan

This meaty salad combines a quality rib-eye with a creamy sauce and light salad.

Rosemary Rib-Eye Steak with Horseradish Sauce and  Fennel Salad

January gym workouts require a protein-rich diet. This classic combination of rich meat with creamy horseradish is transformed into a vibrant salad with thinly shaved fennel. For the perfect steak, I make sure to bring them to room temperature by removing them from the fridge 30 minutes before I want to cook them.

Serves 4

You will need

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


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 to 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 with a dollop of the horseradish sauce to serve, garnish with fennel fronds.


The Vintage Cocktail Club is an exclusive dining and cocktail experience in Dublin's Temple Bar. A throwback to speakeasies of times gone by, this is the perfect spot for a quiet drink or a celebration. If cocktails are not your thing, evening menus and weekend brunch is also available. If cocktails are your thing, try the Dutch Gold! SEE:

Industry Café

Industry & Co has been a firm favourite of shoppers since it moved to Dublin’s Creative Quarter in 2012. Since then, the lifestyle store has expanded and now boasts a successful deli/café with a menu that draws hungry hordes on a daily basis. With its Middle Eastern influences, high-quality teas and coffees as well as mouthwatering treats, a visit here on a busy day in town is always a treat.



Monart Destination Spa in Co Wexford is a must-visit for anyone in need of some time out and relaxation. Switch off from the outside world, book in for one of their award-winning treatments or just spend a weekend in bed! I knew we were in for something special when we stayed recently and we certainly weren’t disappointed. The fine dining restaurant makes use of local suppliers for its menu which also includes a selection of spa dishes which are lower-calorie, detoxing food options. 


Weekend Magazine

Life Newsletter

Our digest of the week's juiciest lifestyle titbits.

Editors Choice

Also in Life