Roast Beef and Spinach Salad with Horseradish Cream

This was very nice indeed. I cooked the beef and onion on the BBQ. It was tasty and filling and made a perfect warm spring Sunday dinner for Lyndon and I. The leftovers have gone to work with Lyndon...

*Taken from the Murdoch publication 'Tossed'*

Ingredients
Horseradish cream
125g (1/2 cup) thick plain yoghurt
1 tbs creamed horseradish

2 tbs lemon juice

2 tbs cream

2 garlic cloves, crushed

a few drops Tabasco sauce, or to taste

for the salad

200g green beans, trimmed

500g rump steak

1 red onion, halved

1 tbs olive oil

100g baby English spinach leaves

50g picked watercress leaves
200g semi-dried (sun-blushed) tomatoes

Method

To make the horseradish cream, whisk all the ingredients in a small bowl, with a little black pepper to taste. Cover and chill for 15 minutes.

Bring a pot of lightly salted water to the boil, add the beans and blanch for 4 minutes, or until tender. Drain, refresh under cold water and drain again.

Meanwhile, preheat a griller or barbecue hotplate to high. Brush the steak and onion halves with the oil. Cook the steak for 2 minutes on each side, or until seared but still rare, then remove from the heat, cover with foil and leave for 5 minutes. (Cook the beef a little longer if you prefer it medium or well done.) While the steak is resting, cook the onion 2-3 minutes on each side, or until charred.

Toss the spinach, watercress, tomato and beans in a large salad bowl. Slice the beef thinly across the grain, then layer over the salad. Thinly slice the grilled onion, add to the salad and drizzle with the dressing. Season well with sea salt and freshly ground pepper and serve.

Serves 4