Donal Skehan's steak out - with rib-eye
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.
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
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.
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