Recipe of the week

Recipe of the week: Honey & Ginger Diced Beets with Steak & Roasted Peanut Satay Dressing

Serves 2

Prepare: 15 minutes

Cook: 10 minutes

• 50g dry roasted peanuts, plus extra, roughly chopped, to serve
• 4 tbsp coconut milk
• Juice of ½ a lime
• ½ tsp runny honey
• 2 x 150g sirloin steaks
• 1 tbsp flavourless oil
• 160g sugar snap peas
• 1 red onion
• 5 radishes
• 1 tbsp fresh coconut pieces
• 2 handfuls Asian mixed micro herbs
• 180g Love Beets Honey + Ginger Diced Beetroot

1. Add the peanuts, coconut milk, lime juice and honey to a high-speed blender and blitz until smooth. Season to taste. Loosen with a little water if necessary (it should be a thick consistency able to drizzle).
2. Season the steaks and rub with oil on both sides.
3. Set a frying pan over a medium-high heat. Add the steaks and cook for 2 minutes on each side for medium, turning every minute. For flatter, thinner steaks allow only 1 minute per side. Set the steaks aside to rest for 10 minutes.
4. Slice the sugar snaps lengthways, thinly slice the onion, radish and coconut and add to a bowl with the micro herbs and toss gently to combine.
5. Slice the steak and layer on a plate with the salad and beetroot pieces, spoon over the dressing, scatter with remaining peanuts and serve.

http://www.lovebeets.co.uk/