Makes about 16
2 thick-cut sirloin steaks, trimmed of fat
1 tbsp rapeseed oil
Sea salt and black pepper
For the horseradish crème fraîche dip:
200g crème fraîche
3-4 tbsp horseradish sauce, to taste
2-3 drops Worcestershire sauce
2 tsp fresh chives, snipped
- Rub the steaks with the rapeseed oil and season generously with salt and pepper.
- Heat a cast-iron or other heavy-based pan over a very high heat until very hot. Cook the steaks for 3-4 minutes per side for medium-rare, or until cooked to your liking. Transfer to a plate and allow to cool.
- In a serving bowl, combine the crème fraîche, horseradish sauce and Worcestershire sauce. Season to taste with salt and pepper, then sprinkle with the chives and set aside.
- Slice the beef against the grain into long, thin strips. Weave onto skewers and serve with the horseradish dip.
Per Serving: 69kcals, 5g fat (2.5g saturated), 0.8g carbs (0.1g sugars), 5.1g protein, 0g fibre, 0.034g sodium