Grilled Beef with Beetroot and Horseradish Cream

Instructions

1. 1

   Prepare the horseradish cream by whisking together sour cream, grated horseradish, and a pinch of salt in a small bowl. Set aside in the refrigerator.

   Tip: Make this ahead of time for deeper flavour development.

2. 2

   In a large bowl, combine the cooked beetroot wedges with sliced red onion, 2 tablespoons of balsamic vinegar, and 2 tablespoons of olive oil. Season with salt and pepper, then toss gently and let sit for 10 minutes.

   Tip: The acidity of the vinegar brightens the earthiness of the beetroot.

3. 3

   Pat the beef steaks dry with paper towels and brush both sides lightly with remaining olive oil. Season generously with sea salt and black pepper on both sides.

   Tip: Drying the meat ensures a better crust when grilling.

4. 4

   Preheat your grill to high heat and lightly oil the grate. Once hot, place the steaks on the grill and cook for 4-5 minutes per side for medium-rare, depending on thickness.

   Tip: Avoid moving the steaks around; let them develop a nice crust.

5. 5

   During the last minute of grilling, place the crushed garlic and fresh thyme sprigs directly on the grill grate alongside the steaks to char slightly.

   Tip: Charred garlic adds a smoky depth to the dish.

6. 6

   Remove steaks from the grill and let rest for 5 minutes on a warm plate, tenting loosely with foil to retain heat.

   Tip: Resting allows the juices to redistribute, keeping the meat tender.

7. 7

   Transfer the beetroot mixture to a serving platter and arrange the rested beef steaks on top. Spoon the horseradish cream generously over each steak.

8. 8

   Garnish with fresh dill and serve immediately while the beef is still warm.

   Tip: The contrast between warm beef and cool beetroot creates an excellent textural experience.