Charred Tenderstem and Steak Salad
By OcadoLife
Published on 26 April 2022
Food writer and barbecue expert Helen Graves created this Charred Tenderstem and Steak Salad that’s perfect for summertime entertaining. “Tenderstem broccoli is one of the best vegetables to cook on the grill,” she says – the stems become beautifully charred, while the florets soften and soak up flavour. Be sure to flip the steak frequently to ensure the meat cooks evenly and builds up a nice crust on both sides. You could try serving this with our Smoky Potatoes recipe.Time and servings
20 minsTotal time
4Servings
20 minsCooking time
Ingredients
- 400 g of sirloin steak
- 350 g of tenderstem broccoli
- 1 tbsp of olive oil, for brushing
- 1 tbsp of creamed horseradish
- 75 g of soured cream
- 1 tsp of dijon mustard
- 0.5 tsp of white wine vinegar
- 1 pinch of of caster sugar
Method
Step 1
Set up your barbecue with plenty of coal on one side and none on the other, to allow for hotter ‘direct’ and cooler ‘indirect’ cooking. Or, if you’re cooking indoors, preheat a large griddle pan over a high heat.Step 2
Season the steak and grill/griddle over direct heat, turning frequently, until cooked to your liking (timing depends on the thickness and shape of the steak). Remove to rest.Step 3
Meanwhile, brush the broccoli with oil and grill/griddle over direct heat for 5 mins, turning until tender and charred all over. Move to the cooler side of the barbecue or cover and keep warm if cooking on the hob.Step 4
For the dressing whisk together the creamed horseradish, soured cream, dijon mustard, white wine vinegar and caster sugar; season to taste.Step 5
Slice the steak and serve it with the charred Tenderstem, drizzled with the horseradish dressing.