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Seared sirloin with radish salad
Serves 4 Starters and mains
Ingredients
- 600g sirloin steak, in a single piece
- olive oil, for rubbing
For the radish salad
- 1 small mooli (daikon), peeled
- 12 pink radishes, sliced
- 1⁄2 red onion, finely sliced into rings
- 50g samphire
- juice 2 limes
- fresh horseradish, grated, to serve
For the caper dressing
- 4tsp drained capers
- 1 anchovy fillet
- extra virgin olive oil
- squeeze lemon juice
Method
Preheat the oven to 200C/400F/ Gas 6. Rub the steak with the olive oil and season well with salt. Heat an ovenproof frying pan or griddle pan over a very high heat and add the steak. Cook for 6-8 minutes, turning, until charred all over. Put the pan in the oven and cook for 10 minutes. The steak should still be fairly soft when squeezed and pink in the middle when cut.
Meanwhile, to make the salad, use a vegetable peeler to cut the mooli into ribbons, pressing quite hard so that they are as thick as you can get them. Put the mooli ribbons in a large bowl and add the pink radishes, onion rings, samphire and lime juice, and toss to coat. Turn out into a serving dish and sprinkle the grated horseradish over the top.
To make the dressing, put the capers and anchovy fillet in a mortar and add a good glug of olive oil and a squeeze of lemon juice, then pound to a chunky paste using a pestle.
Remove the beef from the oven and put it on a board. Leave it to rest for 10 minutes, then slice thinly. Spread the caper dressing across the beef and serve with the radish salad.
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