Grilled Beef with Beetroot and Horseradish Cream
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you've spent all day cooking. The tender grilled beef pairs beautifully with roasted beetroot, which is packed with natural nitrates that support heart health and blood flow. What I love most is how the tangy horseradish cream cuts through the richness of the meat, and the earthy sweetness of the beetroot brings everything into perfect balance. It's simple enough for a regular Tuesday but impressive enough to serve to guests.
Ella x
Ingredients
- 4 piecesbeef steaks(200g each, room temperature)
- 3 mediumfresh beetroots(cooked, peeled, and cut into wedges)
- 1 largered onion(thinly sliced)
- 150 mlsour cream
- 3 tablespoonsfresh horseradish(grated)
- 4 tablespoonsolive oil
- 2 tablespoonsbalsamic vinegar
- 4 sprigsfresh thyme
- 2 wholegarlic cloves(crushed)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonsfresh dill(chopped, for garnish)
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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