Steak Rolls with Horseradish Cream and Caramelised Onions
Photography Olivia Galletly.
A relaxed and delicious lunch or dinner, great for entertaining. The caramelised onions can be made in advance; just warm slightly before serving.
Serves: 4
INGREDIENTS
Caramelised onions
2 tablespoons butter
1 tablespoon olive oil
2 brown onions, thinly sliced
1 tablespoon brown sugar
Horseradish cream
1 tablespoon finely
chopped fresh dill
3 tablespoons
horseradish sauce
½ cup sour cream
¼ teaspoon cracked pepper
Steak
1 tablespoon olive oil sea salt and cracked pepper
400 grams sirloin steak, fat removed
To serve
4 soft bread rolls, halved
4 large cos lettuce leaves
3 vine tomatoes
METHOD
Onions: Heat the butter and olive oil in a large sauté pan over a low heat. Add the onions and brown sugar and gently fry for 30-40 minutes, or until soft and caramelised.
Horseradish cream: Mix all the ingredients together in a bowl. Set aside.
Steak: Rub the steaks with olive oil and season with salt and pepper. Either cook the steaks in a cast iron pan or on the barbecue, for 3 minutes on each side, or until cooked to your liking. The cook time will differ depending on the thickness of the steaks. Remove the steaks from the heat and set aside to rest for 5 minutes before cutting into strips.
To serve: Fill the rolls with lettuce, tomato, sliced steak, caramelised onions and horseradish cream.
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