Seared beef skewers with horseradish crème fraîche dip

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Seared beef skewers with horseradish crème fraîche dip
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
  1. Rub the steaks with the rapeseed oil and season generously with salt and pepper.
  2. 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. 
  3. 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.
  4. 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