Griddled Steak Strips with Beetroot Rosti’s and a Rocket and Horseradish Salad, Topped with a Poached Egg

Writing this is making me drool slightly as I am remembering how good it was. I have just been to the dentist to have a filling and I officially cannot eat for an hour, or feel my tongue or cheek so eating right now would be pointless; which makes me very sad L

There may be several stages to this dinner but it’s really simple and actually requires very little skill to make. It tastes blooming marvellous and it looks pretty impressive too, so would be a good dish to impress at a dinner party. Most of the elements to this dish can be made in advance and kept in the fridge until they need cooking/plating, and the cooking time is pretty minimal. I have baked the rosti’s but if you have a deep fat fryer they would take a fraction of the time to cook and would probably be crispier; I think I need to get myself a fryer (and a bigger kitchen)!!

Serves 2

For the Rosti

–          250g white potato – lightly cooked until just starting to soften and then grated

–          85g beetroot – peeled and grated

–          1 clove garlic – crushed

–          Salt and pepper

–          Oil – for roasting

For the salad

–          6 radishes – finely sliced

–          75g mooli – gated (optional)

–          Large handful rocket

For the horseradish dressing

–          Juice 1 lemon

–          2 tsp horseradish sauce

–          1 heap tbsp. mayonnaise

For the steak

–          200g streak – sliced into strips

–          1 red onion – finely sliced

–          2 eggs – poached or fried

Mix the rosti ingredients together, breaking the potato up with a fork until it is well combined

Divide the mixture into 4 and shape into a flatish round shape with your hands.

Chill in the fridge for at least half an hour

While the rosti’s are chilling, whisk together the ingredients for the horseradish dressing and toss together the salad items; set aside until you’re ready to plate up

Preheat the oven for 200’C

In an oven proof dish, coat the bottom with oil and turn the rosti’s in the oil so they are well coated.

Roast them in the oven for 20-25 minutes, turning halfway through until they are good and crispy

Heat a griddle pan and cook the onions for 5 minutes until they are soft.

Season that steak and add it to the pan and cook for 3 minutes, turning half way through

Plate up the salad, dressing, rosti and steak and onion mix, topped with your egg

If you are going to poach your egg the get a deep saucepan and fill it with water and 1 tbsp white wine vinegar

Bring the water to a simmer and give it a good swirl to create a little whirl pool

Crack the egg into a shallow bowl or cup and gently tip it into the water, as close to pan as possible

Cook for 3 minutes and then remove with a slotted spoon onto some kitchen paper to drain before serving.