In this recipe, steak is pan-fried until medium-rare, then thinly sliced and tossed with salad leaves, julienned parsnip and an easy peasy horseradish dressing.
- 250g sirloin steak
- 2 medium parsnips
- 150g green salad leaves of choice
- 3 tbsp. creme fraiche
- 2 tsp. prepared horseradish
- Lemon juice to taste
- Salt and pepper
Peel and grate the parsnips. Combine creme fraiche, horseradish, lemon juice and salt and pepper to taste. Add to the parsnips and toss to combine.
Heat a griddle pan over a medium heat. Season the steak really well on either side. Fry for 2-4 minutes either side or until cooked to your liking, then leave to sit under foil for 5 minutes. Slice thinly.
Arrange salad greens on a plate. Top with parsnips and steak and drizzle with any leftover dressing.