Steak Strips with Horseradish Mayo
Ingredients
- 700g lean rump steak
- One-inch piece of peeled fresh ginger, finely grated
- 1 garlic clove, finely grated
- 1 tablespoon olive oil
- ½ teaspoon sea salt
- 12 grindings black pepper
- 4 tablespoons good-quality mayonnaise
- 2 tablespoons creamed horseradish
- Juice of half a lemon
- 2 large onions
- 8 pitta breads
Method
Trim the steak and cut into quarter-inch thick strips. Mix the garlic, ginger, oil and salt in a bowl, add the steak, turn to coat well, cover and refrigerate for two hours.
Peel the onions, halve and slice very thinly, place in a bowl and cover with boiling water. Leave for five minutes then drain and dry thoroughly on kitchen paper.
Mix together the mayonnaise, horseradish and lemon juice.
When ready to cook, thread the strips of steak onto flat metal skewers and barbecue for five minutes.
Warm the pittas through, split with a sharp knife, spread the insides with the mayonnaise mix, add some of the onions and finally the beef strips, and serve.
From the July 2019 edition of the Churston Farm Shop recipe collection. View the original edition (PDF)