Steak with Potato, Green Bean and Tomato Salad in a Horseradish & Sour Cream Dressing

Preheat oven to 190°C. Cut potatoes in half. Place potatoes on a lined baking tray and toss with olive oil, salt and pepper. Roast in oven for 20-25 minutes, until tender when pierced with a fork. Boil the kettle for a quick bean blanch in step 2.

Tip! No need to peel the potatoes.

Peel and mince garlic. Trim ends off green beans (discarding ends). Thinly slice ¹⁄₂ the red onion. Cut cherry tomatoes in half. Pick parsley leaves, discarding stalks. Pat dry steak with paper towel. Place the beans in a heatproof bowl and cover with boiling water from the kettle. Let sit for 3-5 minutes, until bright green but still crunchy. Drain well.

Tip! When swapping the chef selected protein adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Rub steak with olive oil, salt, pepper and ¹⁄₂ the minced garlic. Heat fry pan over medium-high heat. Add steak and cook 3-4 minutes before flipping and cook for a furher 3-4 minutes (or adjust cooking time to your preferred doneness). Remove from pan and allow to rest.

Tip! You can also cook your steak on the BBQ if you prefer - it would add a lovely smokiness. We supply our meat as a thick-cut piece, as we think it cooks much better as a bigger piece. You can always cut into thinner steaks if preferred, but bear in mind you will have to keep a closer eye on it to reach your desired doneness.

Place blanched beans, red onion (to taste), tomatoes and parsley leaves (to taste) in a bowl. In a small bowl combine sour cream and horseradish cream with remaining garlic, mixing well.

Tip! Use extra virgin olive oil if you have it.

Slice steak as desired. Toss in bowl with salad ingredients and roasted potatoes. Finish with horseradish dressing and garnish with any remaining parsley leaves. Enjoy!

Preheat oven to 190°C. Cut potatoes in half. Place potatoes on a lined baking tray and toss with olive oil, salt and pepper. Roast in oven for 20-25 minutes, until tender when pierced with a fork. Boil the kettle for a quick bean blanch in step 2.

Tip! No need to peel the potatoes.

Peel and mince garlic. Trim ends off green beans (discarding ends). Thinly slice ¹⁄₂ the red onion. Cut cherry tomatoes in half. Pick parsley leaves, discarding stalks. Pat dry steak with paper towel. Place the beans in a heatproof bowl and cover with boiling water from the kettle. Let sit for 3-5 minutes, until bright green but still crunchy. Drain well.

Tip! When swapping the chef selected protein adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Rub steak with olive oil, salt, pepper and ¹⁄₂ the minced garlic. Heat fry pan over medium-high heat. Add steak and cook 3-4 minutes before flipping and cook for a furher 3-4 minutes (or adjust cooking time to your preferred doneness). Remove from pan and allow to rest.

Tip! You can also cook your steak on the BBQ if you prefer - it would add a lovely smokiness. We supply our meat as a thick-cut piece, as we think it cooks much better as a bigger piece. You can always cut into thinner steaks if preferred, but bear in mind you will have to keep a closer eye on it to reach your desired doneness.

Place blanched beans, red onion (to taste), tomatoes and parsley leaves (to taste) in a bowl. In a small bowl combine sour cream and horseradish cream with remaining garlic, mixing well.

Tip! Use extra virgin olive oil if you have it.

Slice steak as desired. Toss in bowl with salad ingredients and roasted potatoes. Finish with horseradish dressing and garnish with any remaining parsley leaves. Enjoy!