Grilled steak with horseradish cream, baby potatoes and green beans 

South Africa is undoubtedly one of, if not the best place for premium quality steak. We have a German friend who will often refer to SA steaks as the ‘best he has ever eaten’ and yes, according to him, it’s even better than Argentina’s steak.

As for sauces, I’m not one that likes to smother a good steak with sauce, but this horseradish cream proves that there are a few combinations better than meat and a tangy horseradish.

SERVINGS
4

ACTIVE TIME
10 MINUTES

TOTAL TIME
30 MINUTES

LEVEL
EASY

INGREDIENTS

rump steak
baby potatoes
green beans
salt, to taste
ground black pepper, to taste
food4four horseradish cream

METHOD

Prepare all your ingredients.

Heat two medium saucepans with salted water over medium-high heat. Add the potatoes in one and cook for 10-15 minutes or until done. Bring the water in the second saucepan to the boil, add the green beans, cover and remove from the heat. Let it steam for 5 minutes.

Heat a griddle or barbecue over high heat until smoking hot. Season your steak and cook over high heat for 3-4 minutes on each side or until done to your liking. Remove from the heat and let it rest for 5 minutes before slicing it into 2cm slices.

Serve the steak with the baby potatoes, green beans and horseradish cream.

See what’s on the menu this week

WE CAN'T WAIT TO COOK WITH YOU!

GET COOKING

Pin It on Pinterest

Share This