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Steak with braised red cabbage, beet and pear

If you like beef steak and are looking for an interesting and healthy recipe during the winter season - try this one. This steak with braised red cabbage, beet and pear dish is on the table within half an hour and it's absolutely delicious. Serve it with mashed potatoes or just some crusty bread.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 2 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 sirloin steaks preferably matured
  • 2 cloves of garlic
  • 2 sticks of rosemary
  • 1 Tbsp olive oil
  • 1 tsp cumin seeds
  • 2 pears
  • ½ red cabbage
  • 2 large or 3 small beetroot
  • 1 red onion
  • 2 Tbsp chopped parsley
  • For the horseradish cream:
  • 1 Tbsp horseradish sauce or grated horseradish
  • 2 2 Tbsp sour cream or crème fraîche

Method
 

  1. Peel the garlic, and crush it with the rosemary leaves and half of the oil using a pestle & mortar. Rub the steaks with this paste and set aside.
  2. Mix the horseradish with the sour cream, set aside.
  3. Shred the cabbage thinly. Peel and coarsely grate the beetroot. Peel & core the pears, then slice them thinly lengthwise.
  4. Cut the onion in half and thinly slice.
  5. Heat the remaining oil in a large pan and fry the cumin seeds for 30 seconds, then add the pieces of pear and onion slices. Cook for 2 minutes, then add the cabbage and beetroot. Cook for about 5 minutes until tender, stirring carefully.
  6. Add the parsley and season with salt to taste and pepper. Turn off the heat and rest under cover.
  7. Heat a griddle pan and fry the steaks on both sides for 3-5 minutes, depending on how well-done you like your beef. Transfer them to a plate and rest for 5 minutes, then cut them into 1 cm strips. Season to taste.
  8. Serve the cabbage and horseradish cream.